Finely grind the dry toast together with the herbs in a kitchen blender.
Marinate the fish with salt, pepper and a little bit of juice of a lemon. Dredge the fish in flour at the beginning, then in egg and finally in the herb breadcrumbs.
In a frying pan with clarified butter, fry the breaded fish fillets on both sides.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!