Fast Italian-Style Fish With Even Faster Lemon Sauce

By Nalli

Ingredients

• 1 pound thin fish filets (sole, orange roughly, sea bass, halibut)
• 1 1/2 cups Italian-style breadcrumbs
• 1 1/2 tsp. Ground sage
• 2 tsp. Old Bay seasoning
• 2 large eggs (higher omega-3 if available)
• 4 tsp. extra virgin olive oil
• 2 tsp. Lemon Curd
• 2 tsp. Fat-free half-and-half
• 1 tsp. finely chopped Italian or regular parsley (optional)

Preparation

Step 1

Pat fish dry with paper towels and set aside on a piece of wax paper. Add breadcrumbs, sage and seasoning to a pie plate or shallow dish and blend well with whisk. In a separate shallow bowl, whisk 2 eggs with 2 teaspoons water until well blended. Heat olive oil in large nonstick skillet or frying pan over medium-high heat. Quickly dip each fish fillet in the egg wash, then in the crumb mixture, making sure of crumb coating sticks to the fillet. Place coated fish in hot skillet. Coat the tops of the fillets with olive oil cooking spray. When the bottoms are nice and brown (about 4 minutes), flip fish fillets to brown other side (about 3 minutes) remove to serving dish and keep warm by covering with foil.
Combine Lemon Curd and half and half in a small pan. Bring to a gentle boil over medium heat, stirring frequently. When thickened remove from heat. Drizzle each serving of fish with 1 T of the lemon sauce. Add a pinch of chopped parsley.