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This is soooo yummy that people will think you slaved away for hours on it, but you didn't. I can't take credit for this one, it's a Rachael Ray favorite of ours. I just served this tonight with steamed rice and fresh steamed spinach with lemon, mmmm. In the picture it doesn't look very pretty but your taste buds will think it's a beauty.

Lemon and Brown Butter Fish Fillets serves 4

2 Tablespoons EVOO

1/4 cup fresh flat-leaf parsley, chopped

Salt and pepper

4- 6 ounce tilapia, skate or Dover sole fillets (I use Tilapia everytime and it's very good, you can get them in a large package for a good price at Whole Foods and freeze them until you're ready to make this dish)

Flour for dredging (I use whole wheat flour to add some fiber)

4 Tablespoons cold butter

Juice of 1 lemon

Preheat a large skillet over medium-high heat with the EVOO. Season the fish with salt and pepper and dredge in flour. Once the oil is hot, shake the excess flour from the fish and add to the skillet. Cook the fish for 4-5 minutes on each side, or until firm to the touch and cooked through. Once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.

Wipe the skillet clean and return to the cooktop over medium-high heat. Melt the butter; but keep your eye on it, it will go from melted to brown pretty quickly. Once the butter is brown and smells slightly nutty add the lemon juice and the parlsey. Pour the brown butter over the fish and serve.