Herb Mustard Crusted Rockfish

2 8 ounce rockfish fillets or other fillets
2 ounces potato chips
1/4 cup fresh chopped parsley
1 teaspoon fresh chopped dill
1 teaspoon dried tarragon
1/4 cup Dijon mustard
1 egg white
1/2 cup vegetable oil
1 tablespoon melted butter or oil
1 lemon, juiced
salt and pepper

Salt and pepper both sides of the fish. Place potato chips and herbs in a
food processor or mixing bowl. Process or crush until small. In a separate
bowl, combine egg white and Dijon mustard, mix thoroughly. Place seasoned
fiish in Dijon mix and coat thoroughly. Place potato herb mix on a large
plate and press rockfish into mixture firmly, coating the entire fillet.
Heat oil in a large saute pan. Place fish skin sides down in hot oil,
saute until crust is golden brown or about two minutes. Remove from pan
and place browned side up in an ovensafe dish with juiced lemon and melt
butter. Bake 4 to 8 minutes in a preheated 450 degree oven until white and
flaky. Garnish with sprig of fresh dill or parsley. Serves 2.


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