Begin by melting the unsalted butter in a light-colored saucepan over medium heat. Stir occasionally and watch closely for about 3 minutes until the butter turns a golden brown and releases a nutty aroma, signaling that it’s perfectly browned. Once done, remove from heat and quickly mix in the fresh lemon juice, salt, and finely ground pepper. Set aside to let the flavors meld.

While the lemon butter sauce cools, take your thin white fish fillets and pat them dry thoroughly with a paper towel. Season both sides with salt and pepper before evenly coating each fillet in white flour.

In a non-stick skillet, heat 2 tablespoons of canola oil over high heat until it shimmers. Carefully add the coated fish fillets to the skillet and cook each side for about 1.5 minutes, or until they develop a golden-brown crust and are cooked through.

Once the fish is cooked, transfer the crispy fillets to serving plates. Drizzle approximately 1 tablespoon of the killer lemon butter sauce over each fillet, garnishing with finely chopped parsley and serving with lemon wedges on the side.