Janice's Foghorn Fish Dish

1. 1

   Sprinkle the fish with salt and pepper to taste.

2. 2

   beat the egg in a shallow bowl.

3. 3

   place the bread crumbs in another shallow bowl.

4. 4

   dip the fish into the egg mixture then into the crumbs, turning to evenly coat.

5. 5

   heat 1 Tbsp oil in a large skillet.

6. 6

   add 2 fillets and cook over medium high heat until the bottoms are nicely browned 2 to 3 minutes.

7. 7

   turn fish and continue cooking until browned on the second side.

8. 8

   transfer cooked fillets to a plate and kkep warm.

9. 9

   add another Tbsp of oil and cook the second batch of fish.

10. 10

    keep all 4 fillets warm while making the pan sauce.

11. 11

    add the remaining Tbsp oil and shallots to pan.

12. 12

    cook for 2 minutes.

13. 13

    add the tomatoes and salt and pepper to taste and cook for another 2 minutes.

14. 14

    add the vinegar and parsley and simmer for 30 seconds.

15. 15

    adjust the seasonings.

16. 16

    place each fillet on an individual plate and spoon sauce over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.