Crispy Parmesan-Crusted Wild Alaska Pollock

Yield: 6 servings
Time: 30 minutes

Ingredients:
6 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1 tablespoon chopped fresh parsley or dried parsley
Unsalted butter
Good quality olive oil
Arugula greens for , washed and spun dry

Lemon vinaigrette dressing:
2/3 cup high quality olive oil
1/3 cup fresh squeezed lemon juice
1 teaspoon lemon zest
Kosher salt and black pepper

Instructions:
1. Whisk all lemon vinaigrette ingredients together and refrigerate overnight. 

2. Combine the flour, salt and pepper in a small mixing bowl.  In a second bowl, beat the eggs with 1 Tbl. of water. In a third bowl, combine the breadcrumbs, parsley and 1/2 cup grated Parmesan cheese.

3. Coat the Wild Alaska Pollock fillets on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

4. Heat 1 Tbl. of butter and 1 Tbl. of olive oil in a large sauté pan and cook 2 or 3 fillets on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the fillets.

5. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each fillet. Serve with extra grated Parmesan cheese.