Cooking Instructions

• Preheat oven to 375 degrees.
• Rinse the fillets and pat dry. Season generously with salt and pepper.
• Set up an assembly line to bread the fish. In one shallow bowl or pie plate, put the
  flour, in another scramble the egg with 2T water. In a third, combine the Panko
  and cheese.
• To bread the fillets, dredge in the flour first, then through the egg, and finally, coat
  with the Panko/Parm mixture. Press the crumbs gently into the fish to make
  sure they adhere. Place in a single layer on a baking sheet lined with parchment
  paper, if you have it.
• Put the fish into the oven on the middle rack and set the timer for about 20 minutes.
• While the fish cooks, heat a large frying pan over medium heat on the stove. Add a
  few tsps of olive oil and wait until oil is hot.
• Take the garlic, and grate it into the pan using a microplane or fine grater. Make
  sure to stir constantly to avoid scorching it. Once really fragrant and starting to break
  down, add the wine. When the wine begins to boil, add the tomatoes. Bring the
  heat down a bit, but allow the pot to simmer until the tomatos start to pop open.
• When the tomatoes start to pop, add the basil and vinegar. Cook another 3-4
  minutes, then remove from the heat.
• When the fish is cooked to your desired doneness, place on a plate and pour the
  tomato sauce over it. Garnish with lemon and enjoy!!