Crispy monkfish with capers

for 2

• 1lb monkfish fillet
• 1/8 C flour
• 2 eggs beaten with 1 T water
• 3/4 C panko
• salt and pepper
• 3 T butter
• 4 T vegetable oil
• 1 T chopped pareley
• 1 T capers drained
• lemon zest
• steamed or roasted asparagus
• lemon wedges

Cut the fish in the diagonal into 1/2 inch thick slices.Put flour, beaten eggs and ponko in 3 shallow bowls. season fish with salt and pepper and dust each slice on one slide only with flout.than the egg then the panko.
in a large skillet melt butter and oil and cook fish breaded side down on high for about 3 minutes then flip and cook another 2 minutes or so.
sprinkle the fish with capers, parsley and lemon zest. serve with asparagus and lemon wedges