Janice's Foghorn Fish Dish

From the "friends" cookbook "cooking with friends"

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless flounder fillets or 4 (6 ounce)  sole fillets (about)
•  salt and pepper
• 1  large egg
• 1  cup  breadcrumbs
• 3  tablespoons olive oil
• 3  medium shallots, minced
• 3  medium plum tomatoes, cored,and cut into half inch cubes
• 2  tablespoons tarragon vinegar
• 2  tablespoons  minced fresh parsley leaves

Directions

1. Sprinkle the fish with salt and pepper to taste.
2. beat the egg in a shallow bowl.
3. place the bread crumbs in another shallow bowl.
4. dip the fish into the egg mixture then into the crumbs, turning to evenly coat.
5. heat 1 Tbsp oil in a large skillet.
6. add 2 fillets and cook over medium high heat until the bottoms are nicely browned 2 to 3 minutes.
7. turn fish and continue cooking until browned on the second side.
8. transfer cooked fillets to a plate and kkep warm.
9. add another Tbsp of oil and cook the second batch of fish.
10. keep all 4 fillets warm while making the pan sauce.
11. add the remaining Tbsp oil and shallots to pan.
12. cook for 2 minutes.
13. add the tomatoes and salt and pepper to taste and cook for another 2 minutes.
14. add the vinegar and parsley and simmer for 30 seconds.
15. adjust the seasonings.
16. place each fillet on an individual plate and spoon sauce over the top.