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.
• Rinse the fish, and pat dry with paper towels. In a large, flat dish, combine the flour, 1 tsp. salt, 1/2 tsp. pepper, and cayenne, and stir to mix well. Sprinkle the fish lightly with salt, and dredge thoroughly in the seasoned flour, shaking off any excess.
• 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.
• Transfer the fish to the platter in the oven, and wipe the skillet clean with a paper towel. Add the remaining 1 Tbs. oil and 1 Tbs. butter to the pan, and cook the remaining fillets. Transfer to the heated platter and keep warm.
• 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.