Mix the flour with seasoned salt and pepper in a shallow dish. Dredge the fish fillets in the flour mixture. Heat a large skillet over high heat. Add 3 tablespoons butter to the hot skillet. Saute the fillets in 2 batches, cooking on each side until cooked through; about 2 minutes per side. Transfer the fish onto a clean plate to keep warm. Add the remaining 4 tablespoons butter to the skillet and cook until golden in color. Add in lemon juice, bring to a boil then add in the parsley. Season the sauce with salt and pepper, pour the warm sauce over the fish and enjoy!