1 cup (30 g) cornflake cereal (Corn Flakes-style), crushed
2 white fish fillets (such as rockfish, turbot), about 4 oz (115 g) each
2 tbsp (30 ml) vegetable oil
3 tbsp butter
1 tbsp (15 ml) lemon juice
1 tbsp chives, finely chopped
1 tsp oregano, finely chopped
In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the crushed cereal.
Season the fish fillets with salt and pepper. Working one at a time, dredge the fish in the flour, shaking off any excess. Dip into the beaten egg, letting the excess drip off. Then lightly press into the cereal and coat well.
In a large non-stick skillet over medium heat, heat the oil. Cook the fish in the oil for 2 minutes on each side, depending on the thickness, or until golden. Lightly salt the fish. Set aside on two plates.
Wipe out the pan and heat over medium heat. Add the butter and let melt until foaming. Add the lemon juice and herbs. Season with salt and pepper. Pour over the fish. Serve with a green salad, if desired.