Very easy, and very good. Works for any similar fillet.

• Prep the fillets with salt, pepper, and some herb du provence. Preheat even amounts of olive oil and butter in a skillet (large enough that the fillets will not crows one-another). Get the oil/butter very hot.
• Lightly dredge the fillets in flour, and shake off the excess flour; do this immediately before placing the fillets in the oil/butter.
• Cook four minutes per side, keeping the oil/butter quite hot.

The fillets are ready. We like to eat them with basil mashed potatoes and a simple (not overpowering) green.