Pan Fried Fish

Preheat the oven to 250°F.

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, lemon zest, and salt to taste.

In a small bowl, mix together the mustard and the juice of 1 lemon.

Brush both sides of each fish fillet with the mustard mixture.

Coat the fish on both sides with the seasoned bread crumbs, pressing firmly to adhere.

Coat a large skillet with about ¼ to ½ inch of olive oil and bring to medium-high heat.

Add the fish to the pan, skin side down, and cook ⅔ of the way through, about 6-7 minutes.

Carefully turn the fish over and cook until brown and crispy, about 2-3 minutes.

Remove the fish from the pan and drain on paper towels. Work in batches if needed, keeping finished fish warm on a rack in the oven.

When all the fish has been fried, remove the oil and any brown bits from the pan.

Add the butter and remaining lemon juice to the pan and swirl to combine as the butter melts.

Season with salt to taste and reduce by about half.

Transfer the fish to a serving platter and drizzle with the butter lemon sauce.