Thaw out the filets - if needed - by putting them in a bowl of water. If they are individually wrapped remove them from the packets. We're going with buttered carrots and brown rice so put the carrots in a pot and add enough water to cover them plus about 3/4". Add a dash of salt and put it on the stove at high. Put another pot of water, with a dash of salt, on for the rice. We went with Minute Rice tonight because we were in a rush. We were in a time crunch to get to our granddaughters dance recital and we could NOT be late. Chop up the parsley and cut the lemon in half.

In a shallow dish put the flour, salt and pepper then stir to get it mixed. At this point you can get a little creative if you want and include things like grated parmesan cheese or lemon pepper instead of black pepper or dried dill weed or garlic powder or ground cayenne pepper or all of those things. Or, you could just stick with salt and pepper. It will still turn out great.

Put a skillet on at medium and add three tablespoons of the butter. When the Carrots are done strain the water off and put them back in the pot. Add 2 tablespoons butter and one tablespoon of the chopped fresh parsley. Mix it up getting butter and parsley on all the carrots. Put the pot on a burner set at the lowest or in the oven at warm, as you do the fish.

Rinse off the filets and one at a time dredge them in the flour mixture and lay them in the pan. As soon as one side has turned brown carefully turn them over and brown the other side. They will cook quickly - one to two minutes a side - and they will be fragile when cooked.

Remove the filets to a plate and put the rest of the butter in the pan. Turn the heat up to medium high and when the butter stops foaming squeeze in the lemon juice and add the parsley. Mix it all up and let it heat up a little. Put the filets on the plates and spoon the butter, lemon and parsley mixture on them. Add the carrots and rice and Bon Appetit! You're a very good Cook!