In a saucepan, heat the sunflower oil over moderate to high heat.

In a large bowl, mix the flour with the rosemary. Dredge each fish in the mixture, coating each side. Place it in a strainer to remove the redundant flour.

When the oil is hot enough for frying, place the fish in one layer, being careful not to overcrowd the pan, turn and stir constantly. Fry until lightly browned and cooked through. Set aside on kitchen paper. Season with salt.

Sprinkle on top the lime and the finely chopped parsley and serve