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1
Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes.
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2
Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish.
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3
Lightly beat the eggs in another dish.
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4
Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish.
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5
One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess.
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6
Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides.
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7
Transfer to a large plate.
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8
Line a baking sheet with foil.
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9
Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat.
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10
Add 2 fillets and cook until golden, about 3 minutes per side.
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11
Transfer to the prepared baking sheet.
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12
Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter.
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13
Transfer the fish to the oven and bake until cooked through, about 8 minutes.
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14
Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste.
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15
Serve the fish with the salad and lemon wedges.
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16
Per serving: Calories 526; Fat 23 g (Saturated 7 g); Cholesterol 192 mg; Sodium 451 mg; Carbohydrate 34 g; Fiber 3 g; Protein 44 g
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17
Photograph by Antonis Achilleos
