Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes. Begin making white wine sauce now. Coat the fish: coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel in a single layer.

Saute the fish: Heat 2 tablespoons of lemon olive oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. Depending on the size of your skillet and the amount of fish your making, you may have to do 2 or 3 batches. Without moving the fish, saute for 2 or 3 minutes on each side and until the edges of the fillet are opaque and the bottoms are lightly browned. Use the fish spatula to gently flip fillets. Transfer fillets onto plate. Pour sauce over fish.

Sauce: In a sauce pan, heat 1 tablespoon of lemon olive oil over medium heat. Saute shallots until softened and beginning to color, about 1 1//2 minutes. Add wine, increase heat to high and bring to boil, boil until reduced to 3/4 cup - about 3 - 5 minutes. Remove sauce from burner and pour into another container through a strainer to remove shallot.

Whisk in butter and parsley and a squeeze of half a lemon. Set aside until fish is done.