600 grams cod fillets
4 tbsp lemon juice
3 tbsp flour
1 egg
2 egg yolks
60 grams/3 oz grated Parmesan cheese
1 shallot
12 cherry tomatoes
1 clove garlic
200 grams/7 oz butter
2 tbsp oregano leaves
salt& pepper
1/2 cup olive oil

Divide the fish into 8 pieces and sprinkle them with salt and pepper and 3 tbsp lemon juice. Put the flour into a deep plate and drag the fish through it. Beat the egg and egg yolks with the grated cheese. Peel and mince the shallot. Mince half of the oregano. Halve the tomatoes.

Heat the olive oil in a deep skillet. In another pan, heat a dollop of butter and sautee the shallot and chopped oregano for about five minutes on low heat. Add the rest of the butter, let it melt and set aside.

Drag the fish through the egg & cheese mix and fry them golden brown in the heated oil.

Heat the butter mix and add pressed garlic, a few drops of lemon juce and salt and pepper to taste.

Put the fish on individual plates and pour the butter sauce over them. Garnish with the halved tomatoes and the rest of the oregano.

Serve with pasta or mashed potatoes.