Melt the butter in 10 inch skillet, add parsley, shallots, dill, salt, and pepper and stir continuously over low heat until butter is caramelized and sweet smelling (about 4-5 minutes on low heat – the onion will just start to turn golden).
Remove from heat and stir in the lemon juice.
Add the fish, flip so butter sauce covers both sides of fish. Cover and fry over low heat for 4 minutes. Flip the fish and heat for another 2-3 minutes uncovered.
Serve fish onto plates. Stir butter sauce until thickens (water gone). Spoon the butter sauce over each portion.
Recipe Notes
Fish Substitutes:
Haddock, Hake, Pollock, Pout, Red Snapper, Drum, Grouper, Whiting, Mullet, Dogfish, Skate, Tilefish, Whitefish