At the market
180 g of colinot or whiting, 1 slice of lemon, 30 g of butter, 15 g of Japanese panko breadcrumbs, 2 sprigs of fresh parsley, 1 egg white, 1 tablespoon of neutral oil, fleur de sel
In the kitchen
Mix an egg white in a bowl then pour it on a plate. Spread the panko breadcrumbs on a second plate. Generously soak the colinot on one side only with egg white then with panko breadcrumbs.
Heat a non-stick pan and pour in a drizzle of cooking oil (peanut or grapeseed oil). Put a knob of butter. When the mixture starts to foam, place the colinot breadcrumb side down in the pan. Leave to cook very gently until you obtain a hazelnut butter. Turn the fish once it is nicely colored and drizzle it with the frothy butter using a spoon. Add another knob of butter and continue to baste until cooked through.
Arrange the breaded fish in the center of a plate. Toss fresh parsley with the remaining butter in the pan. Scatter the crispy parsley and frothy butter over the fish. Sprinkle with fleur de sel. Place on the side of the plate, a lemon wedge. Serve with Pont-Neuf potatoes, rice or a salad.