Mix the salt and pepper with the flour.

Coat the fish lightly with the flour and set aside.

Heat 115 g butter in a frying pan and then add the fish fillets in batches and cook over medium heat.

Remove the fish fillets from the pan when crisp and transfer to plates.

Add the remaining butter in the pan and heat until golden brown.

Stir in lemon and parsley (it is meuniere sauce) and immediately pour over the fish fillets.

Garnish with parsley and lemon wedges and serve hot.