Ingredients:

1/3	Cup	olive oil
2	Tbl	Lemon juice
½	Tsp	Salt
1/8	Tsp	Pepper
1		Small onion, finely chopped onion
1	Lb	Flounder or haddock fillets (4-8 pieces)
2		Eggs
1	Tbl	Milk
½	Cup	All-purpose flour
¾	Cup	Fine dry unseasoned bread crumbs
2	Tbl	Olive oil
2	Tbl	butter

Directions:

Marinade: Whisk the oil, lemon juice, salt and pepper in a small bowl; stir in onion. Pour mixture into a 13x9” baking dish.

Rinse fish; pat dry with paper towels. Place fish in baking dish; spoon marinade over fish to coat thoroughly. Marinate covered in refrigerator for 1 hour, turning fish over occasionally.

Combine eggs and milk in shallow bowl; mix well. Spread flour and bread crumbs on separate plates.

Remove fish from marinate and pat dry with paper towels. Discard marinade.

Dip fish to coat both sides evenly, first in flour. Then in egg mixture, then in bread crumbs. Press crumb coating firmly onto fish. Place on waxed paper, refrigerate for 15 min.

Heat remaining 2 tablespoons oil and 2 tablespoons butter in large skillet over medium heat until melted and bubbly; add fish. Cook 2-3 min per side until fish flakes easily with a fork and topping is light brown. Remove to platter. Serve with a wedge of lemon on the side.

Yields

4 servings