Melt the butter in a saucepan, remove from the heat, add the flour and stir to a paste. Now add a little milk and stir to a paste, repeat the procedure.

The paste will turn into a cream and then into a thin liquid. Once you have reached the thin liquid stage, you can add the rest of the milk, the parsley, salt and a good grind of pepper.

Bring to the boil, reduce the heat to low and, stirring constantly, cook for a further 5-6 minutes or until the sauce starts to thicken.

Dry the the fish fillets with a paper towel and toss them in flour and shake of any access.

Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated fish fillets and fry for 2-3 minutes on each side, or until light golden-brow.

Serve immediately dressed with a good spoonful of the parsley sauce and a wedge of lemon.