Pat the fillets dry with a paper towel.

Mix the flour, salt, and black pepper.

Coat each fillet in the seasoned flour. Shake off excess flour.

Using a large skillet, melt 1 tablespoon of the butter over medium-high heat and add the olive oil (1 tablespoon).

Cook the fish for 3-4 minutes on each side, until golden brown and fully cooked. The cooking time may vary, depending on the thickness of the fillets.

Try not to move the fish much, as it tends to stick if disturbed too often. Once cooked, remove it to a platter and keep it warm.

Reduce the heat to low. Pour the white wine into the skillet stirring up any browned bits. Cook and stir until almost all the wine has evaporated.

Melt one more tablespoon of butter in the skillet. Add the garlic, basil, thyme and parsley to the skillet, and cook for about 30 seconds.

Add the vegetable stock or water. Bring to a simmer.

Turn heat off. Stir the remaining tablespoon of butter and lemon juice into the hot skillet.

Taste and adjust salt and pepper if necessary.

Spoon sauce on top of fish and serve.