SUPERBLY HERBY FISH FRANCESE

Preheat oven to 325°.  Line a rimmed baking sheet with foil.

Prepare your breading station. Beat eggs with a fork in a pie plate or shallow baking dish.  Mix flour, salt, pepper, and Superbly Herby spice blend together and spread in another dish.

Heat 4 tablespoons of the butter (keep remaining butter cold in fridge) and the olive oil in a large skillet, over medium high heat.  Dip each fillet in the seasoned flour, shaking off excess, then coat well in in the egg.  Place eggy fillets in the hot butter and oil and cook 3-4 minutes per side until golden brown and just cooked through – a fork will slide easily in and out of the center of the filets. Transfer to the prepared baking sheet and place in oven for 5-8 minutes to keep warm while you prepare the sauce.

Add chicken broth, wine, and lemon juice to the drippings in the skillet and bring to a boil. Boil for 2-3 minutes until mixture is reduced by about ⅓.  Whisk the cornstarch with ¼ cup of water in a measuring cup until dissolved and add to the pan whisking until the sauce begins to thicken.  Cut the remaining 4 tablespoons of cold butter into pats. Remove the sauce from the heat and whisk the cold butter pats into the sauce until velvety.  Stir in parsley.

Remove filets from the oven and serve bathed in the lemony sauce. Garnish with more parsley and lemon slices.