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To pane the fillets simply coat the inside of each fillet with the flour, then the egg and finally the breadcrumbs. Store this ready for cooking.
Heat the olive oil over a medium heat, Once hot, gently begin to cook the fish panko side down. Cook 90% of the way on the panko, when the fish is translucent, add a little butter to the pan and baste the flesh side. Remove from the pan and plate on top of the hot, finished sauce.
Clean the fish frames and wash until clean. Place in a heavy based stock pan with nicely cut, clean vegetables. Bring to a boil and skim well, simmer for 20 minutes skimming often, remove from the heat and add the herbs/sliced lemon/star
. Allow to sit for 20 minutes before passing so the sediment sinks to the bottom of the pan. Pass through muslin and a chinois.
After 20 minutes, pass the stock and reduce by ⅔ to an intense fume