4 (4 oz.) fillets of trout
1/2 tsp. salt
2 tbsp. flour
6 tbsp. butter, divided
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce

Sprinkle fish with salt; dredge in flour. In large skillet melt 2 tablespoons butter. Add trout; saute over moderate heat until golden, about 2 minutes on each side. Remove to a platter and keep warm.

In small skillet melt remaining butter. Add lemon juice and Worcestershire sauce. Simmer until thoroughly heated, about 2 minutes. Pour over fish. Garnish with lemon wedges and parsley. Serves 4.

Substitute fillets of sole or flounder if desired.