1 clove garlic
150ml olive oil
Juice of 1 lemon
4 fillets of white fish
4 tablespoons flour
1 tablespoon water
100 grams dry breadcrumbs
4 tablespoons grated Parmesan cheese
25 grams butter
12 leaves sage
Sprig of sage to garnish
-Peel and grate the onion. Peel and coarsely chop the garlic clove , then crush it with salt.
-Mix 4 tablespoons olive oil with the lemon juice, grated onion and crushed garlic.
-Rinse the fish fillets under cold water, wipe them dry and place them in a bowl. Sprinkle on the seasoned oil, cover the bowl and leave to marinate in the refrigerator for 1 hour.
-Mix 1 teaspoon of salt into the flour.
-Beat the egg with 1 tablespoon water.
-Mix the breadcrumbs and cheese.
-Heat the remaining oil in a frying pan.
-Drain the fillets well, dip them in the flour. Then in the egg and finally in the breadcrumbs.
-Gently fry the fillets for about 6 minutes on each side, remove from pan and keep them warm.
-Pour the oil out of the pan and melt the butter in the same pan.
-Warm the sage leaves through in the butter.
-Pour the sage leaves and butter over the fish fillets, garnish with a sprig of sage.