A French way with flat fish.
Season the lemon sole fillets on both sides with a little salt and pepper. Dip them in the seasoned flour so that they are well coated on each side, then shake off the excess.
Heat the clarified butter in a heavy based frying pan and fry the fish fillets in a couple of batches for one minute on each side. Add the mushrooms to the pan and fry, then add the shrimps and cook just long enough to heat through.
Arrange the fish fillets, mushrooms and shrimps on a warmed serving plate.
Wipe out the pan and heat the unsalted butter until it begins to brown and smell nutty. Add the lemon juice, parsley and a good pinch of salt and pour over the fish.
Serve with sauteed potatoes and a green salad.