·Fish fillets ·Salt and pepper (and/or other seasoning such as Cajun or Creole seasoning) ·All purpose flour ·Butter and olive oil (or either one)Season fish. Dredge in flour to coat. Heat butter and oil (equal parts) or one or the other in a heavy skillet—just enough to coat the bottom of the pan. Quickly pan-fry the fish, turning only once. Remove to a side plate and make a quick sauce (if desired) to pour over. Garnish with some chopped parsley and a slice of lemon. A quick sauce: ·A finely chopped medium onion, bunch of green onions or 2 or 3 shallots ·Dry white wine ·2 or 3 tablespoon finely chopped dill, parsley, chervil or tarragon After the fish is removed from the pan, sauté the onion, stirring, just until it is tender. Pour over a large splash of wine and cook over high, stirring to reduce the wine by about 1/2. Drizzle over the fish before serving. Sprinkle with one of the fresh herbs.