Tilapia Milanese

Directions

1. 1
   Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes.
2. 2
   Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish.
3. 3
   Lightly beat the eggs in another dish.
4. 4
   Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish.
5. 5
   One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess.
6. 6
   Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides.
7. 7
   Transfer to a large plate.
8. 8
   Line a baking sheet with foil.
9. 9
   Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat.
10. 10
    Add 2 fillets and cook until golden, about 3 minutes per side.
11. 11
    Transfer to the prepared baking sheet.
12. 12
    Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter.
13. 13
    Transfer the fish to the oven and bake until cooked through, about 8 minutes.
14. 14
    Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste.
15. 15
    Serve the fish with the salad and lemon wedges.
16. 16
    Per serving: Calories 526; Fat 23 g (Saturated 7 g); Cholesterol 192 mg; Sodium 451 mg; Carbohydrate 34 g; Fiber 3 g; Protein 44 g
17. 17
    Photograph by Antonis Achilleos