Classic Sole Meunière
['1/2 cup all purpose flour', '4 sole fillets (each about 3 to 4 ounces)', 'Coarse kosher salt', 'Freshly ground black pepper', '2 tablespoons vegetable oil or canola oil', '2 tablespoons (1/4 stick) unsalted butter', '1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces', '2 tablespoons chopped fresh Italian parsley', '1 tablespoon fresh lemon juice', 'Lemon wedges']
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
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