Ingredients (7)

• All-purpose flour, for dredging (about 1/2 cup)
• 1 1/2 pounds (680g) thin boneless, skinless sole or other white-fleshed fish fillets (see note)
• Kosher salt
• 4 tablespoons (60g) homemade or store-bought clarified butter, plus more if needed (see note)
• 6 tablespoons (90g) unsalted butter, cut into 1-tablespoon pieces
• 1 lemon, cut into wedges, plus more for serving
• 1 1/2 tablespoons (1/4 ounce; 8g) flat-leaf parsley leaves and tender stems