Instructions

1. Rinse the sanddabs under cold water and pat them dry with paper towels.
2. Season both sides of the sanddabs liberally with salt and pepper.
3. Place the flour in a shallow dish and dredge each sanddab in the flour, shaking off any excess.
4. In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat until melted and bubbly.
5. Carefully add the sanddabs to the skillet and cook for 2-3 minutes on each side, until they are golden brown and crispy. Be gentle when flipping to avoid breaking the fish.
6. Once cooked, transfer the sanddabs to a plate lined with paper towels to drain any excess oil.
7. In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the lemon juice and zest, stirring to combine.
8. Drizzle the lemon butter sauce over the sanddabs before serving, and garnish with chopped parsley.
9. Serve the sanddabs hot, accompanied by lemon wedges for an extra citrusy kick.