1 lb flounder, or other white fish of choice (sole, swai...)
Heat 1 T butter in a large frying pan, preferably non-stick or well seasoned, over medium-high heat.
When butter just starts to brown, place fish filets in a single layer in pan (you will most likely have to do more than one batch, depending on the size of your pan.)
Sprinkle with salt and pepper, cook for about a minute or two, and flip. Fish is done when you can easily cut through the center.
Cooking time can vary greatly depending on the thickness of the fish. If the butter is starting to get too dark, you can squeeze a little lemon or splash a tiny bit of white wine into the pan to deglaze.