Lay the perch on a plate and lightly dust both sides of them with the flour; pat off any excess flour. Heat 1 ounce of the butter in a non-stick skillet over medium heat, and when the butter begins to bubble in the pan add the perch, skin-side facing up.
Cook the perch for a couple of minutes on each side, just until they are done, and transfer them to warm plates. Keep the perch warm in a very low oven. Add the remaining 2 ounces of butter to the pan along with the minced shallot, and raise the heat to high. When the butter and shallots achieve a golden brown color, and begins to smell of toasted nuts, add the lemon, salt, and parley (be careful not to burn the butter). Swirl the pan to form a quick emulsification. Immediately pour the butter sauce over the fish, and serve while hot.