Begin by selecting a light-colored saucepan to monitor the cooking process. Melt the unsalted butter over medium heat, stirring occasionally. Watch as the butter foams, and in about 3 minutes, it will turn golden brown with a nutty aroma. Remove it from heat.

Immediately add fresh lemon juice to the browned butter, stirring well. Season with salt and pepper, mixing fully. Set the sauce aside.

Pat the fish fillets dry with paper towels, season with salt and pepper, and lightly coat in white flour. Shake off excess flour.

In a non-stick skillet, pour enough oil to cover the bottom. Heat over medium-high until shimmering, about 2-3 minutes.

Gently lay the seasoned fillets into the skillet. Cook for about 1.5 minutes on one side until golden, then flip and cook for another 1.5 minutes.

Remove the fish and let it rest on paper towels. Serve on a plate drizzled with Killer Lemon Butter Sauce and garnish with parsley and lemon wedges if desired.