Halibut with Lemon Sauce

Simple is the best, it turns out.  My son and his wife visited my brother in Alaska this past summer, and they brought back a cooler full of fish, including some very nice pieces of halibut, which we froze and have been enjoying ever since.  My parents visited recently, and my mother is not a huge fan of fish. but she does like halibut, so we decided to serve some--they go to Alaska about every other year, and are traveling less than usual these days, so it seemed like a nice way to share the bounty.

4 halibut steaks (1/2 lb. each)
sea salt
ground pepper
1/2 c. plus 1 Tbs. flour
2 tsp. vegetable oil
2-3 Tbs. butter
1 1/2 Tbsp. lemon juice
1 c. stock
2 Tbs. parseley

Dredge the halibut in 1/2c. flour after seasoning them with salt and pepper.  Heat the oil to moderately high heat, and once hot cook the halibut, about 5 minutes on each side.  Reduce the heat to moderate heat if the fish is burning--you want a nice golden crust on the fish. 
Transfer the halibut to a plate.  Add the butter to the pan, melt, and then stir in the 1 Tbsp. flour--stir for a couple of minutes, so that the flour starts to turn a little brown.  Add the lemon juice and the stock, and boil the sauce, whisking it until it reduces and thickens.  Season with salt and pepper and serve on top of the halibut.  Sprinkle with parsley and serve.