2 thin white fish fillets, such as plaice or haddock
3 tablespoons olive oil
salt and pepper
cooked garden peas
Mix the breadcrumbs, parsley and lemon rind in a shallow dish. Break the egg into a second dish and beat lightly. Place the flour in a third dish, add some seasoning and mix well.
Dip the fish fillets first in the seasoned flour, then the egg, followed by the breadcrumbs, ensuring each is well coated.
Heat the oil in a large frying pan and cook the fish over a medium heat for 2–3 minutes on each side, until golden and flaky. Drain on kitchen paper and serve with tartare sauce, lemon wedges and peas.