Rinse and pat the fish fillets, sprinkle with juice of one lemon. Let stand 15 min, then sprinkle with salt and pepper. Whisk the egg with 1/2 tsp salt and a tiny bit of pepper and turn to the other side in the flour. Melt the butter and fry the fillets on both sides until golden brown. Serve with new cooked, peeled potatoes and green salad. Frying time: approx. 10 min. Arrange the fish fillets on a heated plate and garnish with lettuce leaves and tomato slices as desired.
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