Preparation

• Heat the oven to 200°F, and put an oven-safe serving platter in the oven.
• In a medium saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until fragrant and beginning to soften but not brown, 1 to 2 minutes. Add 6 Tbs. of the butter, and cook until it melts. Once melted, raise the heat to medium high, and bring to a boil. Cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove the pan from the heat, whisk in the lemon juice, and set aside.
• 冲洗鱼，用纸巾轻拍干燥。在一个大的扁平盘中，将面粉混合1茶匙。盐，1/2茶匙。胡椒粉和辣椒，搅拌均匀。轻轻地撒上盐，然后在调味的面粉中彻底挖掘，摇晃多余的。
• Heat a large nonstick skillet over medium-high heat. Add 1 Tbs. of the oil and 1 Tbs. of the butter. As soon as it melts and starts to sizzle, lay two to three of the fish fillets in the pan skin side down. Cook until the skin starts to brown and turn crisp, 1 to 2 minutes. Carefully flip the fillets over with a fish spatula. Continue cooking just until the underside of the fish is golden-brown, and the flesh is cooked through and starting to flake, 1 to 2 minutes more.
• 将鱼转移到烤箱中的盘子上，然后用纸巾擦拭煎锅。添加剩余的1汤匙。油和1汤匙。黄油到锅中，煮剩余的鱼片。转移到加热的盘子上，并保持温暖。
• Whisk the brown-butter sauce, and then pour it over the fish. Sprinkle with the chopped parsley, and garnish with the lemon wedges and parsley sprigs. Serve immediately.