Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop parsley and put aside. juice lemon and put aside. melt 2 tbs. butter and the olive oil in non-stick skillet lightly dust fish fillets in flour, season if desired with salt and pepper. when butter stops bubbling, add fish and saute 3-4 min on first side. turn and finish second side 3-4 min, until done and flaky. remove to plate and keep warm. add remaining 2tbs. butter to skillet and melt. stir in lemon juice and parsley quickly and pour immediately over fish. serve and enjoy.

Target recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.