DIRECTIONS
Preheat oven to 375 degrees.
Cut fillets into 4 portions.
Combine flour, salt and pepper in one dish and beaten eggs in another.
Melt 1 TBSP. of butter in a saucepan and add olive oil.
Dredge fish in the flour mixture, shake off excess and dip in beaten egg.
Add the fillets to the pan one at a time until golden brown on both sides.
Remove from pan and place in a baking dish; bake for 10 minutes.

Sauce:
7 TBSP. butter
4 cloves garlic, crushed
1/4 cup Dijon mustard
2 tsp. lemon zest

Melt butter in a saucepan.
Add rest of ingredients and whisk until blended, stirring for about 2 minutes over medium heat.
Serve each fillet with a generous dollop of sauce.
Serves 4-6.