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1
Place a large pot of water on to boil for the pasta.
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2
Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it.
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3
Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
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4
While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper.
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5
Beat the eggs with the half-and-half or milk.
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6
Heat a large nonstick skillet over medium heat.
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7
Add the butter.
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8
When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet.
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9
Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
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10
While the fish cooks, zest the lemons.
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11
Heat the EVOO in a deep skillet over medium-low heat.
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12
Add the lemon zest and garlic to the EVOO.
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13
Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds.
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14
Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more.
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15
Turn off the heat.
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16
When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan.
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17
Turn the heat off.
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18
Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
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19
Drain the pasta well and add to the garlic-lemon-wine sauce.
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20
Add the basil and toss the pasta for 1 minute to absorb the flavors.
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21
Season the pasta with salt and pepper.
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22
Serve the pasta alongside the fish garnished with cubes of plum tomato.
