Fish alla Milanese the Editors of Publications International, Ltd.
Fish alla Milanese
Makes 4 servings
|1/3||cup plus 2 tablespoons olive oil, divided|
|2||tablespoons lemon juice|
|1||small onion, finely chopped|
|1||pound flounder or haddock fillets (4 to 8 pieces)|
|1/2||cup all-purpose flour|
|3/4||cup fine dry unseasoned bread crumbs|
|1/4||cup plus 2 tablespoons butter or margarine, divided|
|1||clove garlic, minced|
|1||tablespoon chopped fresh parsley|
|Fresh thyme sprig for garnish|
|Lemon slices (optional)|
- For marinade, whisk 1/3 cup oil, lemon juice, salt and pepper in small bowl; stir in onion. Pour marinade into 13X9-inch glass baking dish.
- Rinse fish; pat dry with paper towels. Place fish in baking dish; spoon marinade over fish to coat thoroughly. Marinate, covered, in refrigerator 1 hour, turning fish over occasionally.
- Combine eggs and milk in shallow bowl; mix well. Spread flour and bread crumbs on separate plates. Remove fish from marinade; pat dry with paper towels. Discard marinade.
- Dip fish to coat both sides evenly, first in flour, then in egg mixture, then in bread crumbs. Press crumb coating firmly onto fish. Place on waxed paper; refrigerate 15 minutes.
- Heat remaining 2 tablespoons oil and 2 tablespoons butter in large nonstick skillet over medium heat until melted and bubbly; add fish. Cook 2 to 3 minutes per side until fish flakes easily with a fork and topping is light brown. Remove to heated serving plate.
- Melt remaining 1/4 cup butter in medium skillet over medium heat. Add garlic. Cook 1 to 2 minutes until butter turns light brown; stir in parsley. Pour browned butter mixture over fish. Garnish, if desired. Serve immediately with lemon slices.
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