Fish Meuniere with Browned Butter and Lemon

FOR FISH: Adjust oven rack to lower-middle position, set individual heatproof dinner plates on rack, and heat oven to 200 degrees F.

Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper. Let stand until fillets are glistening with moisture, about 5 minutes.

Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down.

Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes.

Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer.

Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter and remaining fish fillets.

FOR BROWNED BUTTER: Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1 1/2 minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes.

Remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt. Spoon sauce over fish and serve immediately with lemon wedges.