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1
Sprinkle the fillets on both sides with salt and pepper.
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2
Peel the tomatoes and cut them in half crosswise.
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3
Squeeze gently to remove the seeds.
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4
Cut each tomato half into thin, half-inch slices.
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5
Set aside.
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6
Beat together the egg and melted butter.
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7
Pour the mixture into a flat dish.
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8
Put the bread crumbs in a flat dish.
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9
Dip the fillets, one at a time, into the egg mixture to coat well.
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10
As the fillets are coated with egg, dip them in the bread crumbs to coat well.
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11
Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
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12
Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking.
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13
Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other.
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14
Transfer the fillets to a warm serving dish.
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15
Cook the second pair of fillets and transfer them to the dish.
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16
Heat the two tablespoons butter in a skillet.
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17
Add the shallots, tomatoes, salt and pepper.
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18
Cook, stirring and shaking the skillet, about two minutes.
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19
Add the vinegar and toss.
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20
Spoon equal portions of the tomato sauce over each fillet.
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21
Sprinkle with chopped parsley and serve.
