� cup good quality plain dried breadcrumbs
� cup minced fresh herbs, such as basil, parsley, thyme or a mixture
1 egg
1 ? pounds fish fillets, such as haddock, hake, cod, snapper or flounder
� cup extra-virgin olive oil
2 cloves garlic
Sea salt and pepper to taste
Lemon wedges, for garnish


1. In a wide soup bowl or pie plate, combine breadcrumbs and herbs. In another soup bowl or pie plate beat the well with a few drops of water.
2. Cut fish fillets into 8 even pieces. Dip each piece first into beaten egg to coat, then into breadcrumb and herb mixture, pressing crumbs evenly into entire surface of fish. Transfer breaded fillets to plate, cover with plastic wrap, and refrigerate 20-30 minutes.
3. When ready to cook, heat the extra-virgin olive oil in a large skillet over medium-high heat. While oil is heating, smash the garlic cloves by pressing them with the flat side of a large knife blade. Add them to the hot oil and cook, stirring, until deep golden-brown. Remove and discard the garlic.
4. Add fish pieces to hot oil and cook until the exterior is crisp and brown and the interior opaque throughout, about 5 minutes per side. Do not crowd the pan; there should be space between the fish pieces. (If you cannot fit all the pieces into the pan at once, hold the cooked pieces on a baking sheet in a 200-degree F. oven until all the pieces are cooked.)
5. Remove fish pieces from pan as they are cooked and season with sea salt and pepper to taste. Serve with lemon wedges.

Nancy Harmon Jenkins says that chilling the fish after it has been coated with breadcrumbs helps the coating to adhere; you can prepare the fish through Step 2 several hours ahead.

Fish Fillets with Breadcrumbs and Fresh Herbs
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