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1
Start by preheating your oven to 300 F. Heat a large skillet over medium heat, add 3 tablespoons of the oil and 3 tablespoons of the butter.
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2
Heat until foaming.
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3
Pour your flour in a shallow dish or bowl.
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4
Whisk eggs in a medium size bowl.
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5
Dredge the fish fillets in the flour, making sure you coat both sides.
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Then dip the fish in the eggs, and make sure its evenly covered.
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Set on a plate.
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8
Repeat with all of the fillets.
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9
Add fillets into your skillet.
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10
Cook each side for 4-8 minutes (depends on the thickness of the fillet).
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11
You want the bottom of the fillet to get lightly browned before you flip it.
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12
Transfer the coked fillets to a baking sheet and place them in the oven to stay warm.
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13
Repeat the same exact process with the shrimp.
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14
So first dredge them the same way you did your fish.
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15
The shrimp however will cook very quickly, around 1-3 minutes each side.
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16
Transfer to the same baking sheet with the fish.
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17
Once you are done with all of the fish, add the remaining oil and butter and garlic to the skillet.
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18
Wait for the butter to foam and add the sliced lemons.
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19
Cook for 2 minutes.
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20
Add the lemon juice and wine and bring to a boil then reduce to a simmer and cook until it reduces and thickens a bit.
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21
Add the vegetable stock; bring to a boil and cook until the sauce is slightly thickened.
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22
Sprinkle in the parsley, salt and pepper.
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Reduce the heat to low and add the fish and shrimp to the skillet.
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Serve immediately.
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25
Buon appetito!
