1. For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion. 2. Pour marinade into 13x9-insch glass baking dish. 3. Rinse fish; pat dry w/paper towels. 4. Place fish in baking dish; spoon marinade over fish to coat thoroughly. 5. Marinate, covered in fridge for 1hr. 6. ,turning fish over occasionally. 7. Combine and mix eggs and milk in shallow bowl. 8. Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs. 9. Press crumbs firmly onto fish. 10. Refrigerate coated fish for 15 mins. 11. Heat 2 tbsps. 12. butter and remaining 2tbsps. 13. oil in skillet over med. 14. heat until melted and bubbly, then add fish. 15. Cook to 2-3mins. 16. per side until fish flakes easily w/a fork and topping is light brown. 17. Remove to heated serving plate. 18. Melt remaining 1/4cup butter in pan over med. 19. heat. 20. Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley. 21. Immediately take off heat and pour the mixture over the fish fillets. 22. Garnish w/lemon slices. 23. NOTE: Cooking and preparation times do not include marination time taken. ---------------------------------------------------------------------------
Nutrition
Ingredients
