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Butterfish, Saute, Au Persil

Cut off the fins and thoroughly wipe six fresh butterfish. Place them on a plate, season with a light teaspoon salt and half teaspoon pepper, pour over three tablespoons milk, turn well in the seasoning then lightly roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, arrange fish in it one beside another, gently fry five minutes on each side, lift up with skimmer, arrange on a dish and squeeze over the juice of half a lemon. Pick out the perfect leaves from three branches parsley, add them to pan with a half ounce butter and toss on the fire until a light brown, pour butter over fish and serve.