Dredge the fish making sure to shake off the excess flour. Place in the sauté pan when the butter is melted.
Cook the fish for 3 minutes on one side or until the fish is easily turned.
Cook for 1-2 minutes on the second side.
Remove the fish from the pan and place on a warm serving platter. Open and drain the anchovies making sure to reserve the oil. Place 2-3 anchovies on each fillet.
Add remaining butter to the sauté pan with the lemon juice and parsley. Blend well and just heat through. Pour over the fillets.
Garnish with the lemons.*