White Fish Fillets with Herb Bread Crumbs

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White Fish Fillets with Herb Bread Crumbs

I like to serve this dish with roasted seasonal veggies and rice or potatoes.

For this Recipe you will need:
  • 1 - 1 1/2 lbs. Thin White Fish Fillets (such as Flounder or Sole)
  • 1/2 Cup Fine Dry Bread Crumbs
  • 2 tbs. Victoria Taylor's Herbes de Provence
  • 1 Egg
  • ¼ Cup Milk
  • 2 Tbs. Butter
  • ¼ Cup Flour for Dredging
  • Lemon Wedges
Combine milk, egg and Herbes de Provence in a mixing bowl large enough to fit the fish.  
 
Dredge the fillet completely with flour then quickly submerge the fish in the egg and Herbes mixture.  Coat the fillets with bread crumbs and reserve.   Heat 1/2 of the butter in a large skillet and cook the fillets on medium heat for about 3 minutes per side until golden brown and the fish is just cooked.  Repeat with the remaining butter and fillets. I like to serve this dish on a large plate with a lemon wedge garnish. White fish works well with almost any seasonal vegetable and rice or baked or roasted potatoes.Sprinkle with lemon just before serving. Best,             Victoria  

 

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