1 1/2 lbs. baccala, soaked
1/2 c. flour
3 tbsp. olive oil
1/2 c. butter, melted
1 tbsp. parsley, chopped
1 clove garlic, chopped
1/2 tsp. pepper
4 tsp. lemon juice

Cut baccala into 4 to 6 inch strips. Dry well, flour and place in single layer in large skillet with hot olive oil. Brown fish well on both sides. Drain off oil from skillet and add melted butter to fish. Sprinkle with parsley, chopped garlic, pepper and lemon juice, cover skillet and keep over very low heat for 10 minutes.