Ingredients
1/3 c. plus 2 Tbsp. olive oil
2 Tbsp. lemon juice
1/2 tsp. salt and pepper
1 small onion, chopped
1 lb. fish fillets
2 large eggs
1 Tbsp. milk
3/4 c. bread crumbs
1/2 c. flour
1/4 c. butter
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Mix oil, lemon juice, salt, pepper and onion. Rinse fish and pat dry. Place fish in marinade, coat well. Cover and refrigerate. In one hour turn fish over. Leave in refrigerator for 1 more hour. Mix eggs and milk. Dip fish in egg mixture, coat with flour and then bread crumbs firmly around fish. Refrigerate for about 2 to 3 minutes per side. Remove from skillet. Melt 1/4 cup butter, add garlic and cook until light brown. Add parsley and pour over fish. Serve with lemon wedge.
RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets