- 2 pounds trout or catfish fillets (mild fish)
- Salt and pepper to taste
- 4 tablespoons lemon juice, divided
- 1 cup panko bread crumbs
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup fat-free chicken broth
- 1 tablespoon chopped parsley
- In bowl, season fish with salt and pepper and 2 tablespoons lemon juice. In plastic bag, combine bread crumbs and cornstarch. Add fish; shake to coat fish with mixture, pressing mixture onto fish.
- In large nonstick skillet, heat oil over medium high heat, add fish cooking 4-5 minutes on each side or until fish is flaky.
- Remove fish to serving plate, add butter to pan. After butter is melted, add chicken broth and remaining 2 tablespoons lemon juice, scraping pan of any bits to add flavor. Add parsley. Heat 2 minutes, serve with fish.