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 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
 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.
 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.
 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.
 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.