Dredge fish in the flour and shake off the excess.
In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat. Saute the fish on both sides until nicely golden brown, about 5 minutes per side. Remove the fish to a serving platter and keep warm. Discard the cooking fat and wipe the skillet clean.
Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat. Add the juice of 1 lemon and the parsley. Pour on the fish. Cut the remaining lemon into wedges and place around the fish and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.