Chop parsley finely and clean the lemon thoroughly.

Pat the flounder dry with a paper towel and season with salt and pepper.

Coat the flounder lightly with flour, shaking off excess flour.

Heat 40 ml vegetable oil and 40 g butter on high heat until the butter turns golden and foamy. Cook the flounder flesh side down for 1-2 minutes.

Reduce to low heat, flip the flounder, and cook for another 2 minutes.

Place the flounder on a plate and drizzle with fresh lemon juice.

Melt 80 g butter on medium heat until it turns brown and emits a nutty aroma. Strain the browned butter to remove solids.