John Dory

2 large eggs - 3/4 Tsp salt - 1/2 Tsp ground black pepper - 1 cup all purpose flour - 3 1/2 cups fresh breadcrumbs made from crust-less Italian bread - between 4 to 6 ounce skinless John Dory fillets - 1/4 cup extra-virgin olive oil - Lemon wedges

Preheat oven to 250ºF (120ºC). Whisk eggs with 3/4 Tsp salt and 1/2 Tsp pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet. Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.