Italian Fried Fish with Sage

italian fried fish with sage_page

1 oníon
1 clove garlic
150 m / 1/2 pint pint olive oil
juice of 1 lemon
4 200 g / 7 oz fillets of white fish
4 tablespoons flour
1 egg
1 tablespoon water
100 g / 4 oz dry breadcrumbs
4 tablespoons grated Parmesan cheese
25 g / 1 oz butter
12 sage leaves
sprig of sage to garnish


[1] Peel and grate the onion. Peel and coarsely chop the garlic clove, then crush it with salt. Mix 4 tablespoons of the olive oil with the lemon juice, grated onion and crushed garlic.

[2] Rinse the fish fillets under cold water, wipe them dry and place them in a bowl. Sprinkle with the seasoned oil, cover the bowl and leave to marinate in the refrigerator for 1 hour.

[3] Mix 1 teaspoon of salt into the flour. Beat the egg with 1 tablespoon of 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 them from the pan and keep them warm.

[4] 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, and garnish with a sprig of sage.

Serves 4