1 . Dredge fillets in flour, then dip in egg and roll in breadcrumbs. Place fillets on a plate lined with plastic food wrap and refrigerate for 15 minutes or until ready to cook.

2. Melt butter in a large frying pan and cook fillets over a medium heat for 3 to 5 minutes each side or until flesh flakes when tested with a fork.

Serve with a mixed bean salad of cooked green beans, canned chickpeas, sliced cherry tomatoes and basil, with your favorite dressing.