MONK FISH LEMONE (Lemon Monkfish)

8 oz. monkfish
2 tablespoons butter
1/2 lemon juice only
1/2 cup seasoned flour
1 pinch seasoning salt
1/4 cup white wine (optional)
1/2 tablespoon fresh chopped parsley
2 tablespoons butter

Cut monk fish into 4 pieces. Dredge in seasoned flour. Saute in 2 tablespoons butter. Cook 1 minute on each side. Remove. Add white wine, lemon, parsley and reduce by half. Shake 2 tablespoons butter into pan and serve over fish.