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