Categories: Seafood 
      Yield: 6 servings 
  
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      1 tb Lemon juice 
      1 tb Worcestershire sauce 
      2 lb Rock Cod filets; or 
           - Red Snapper 
    1/2 c  Flour 
      3    Eggs; lightly beaten 
      1 c  Parmesan cheese; grated 
      3 tb Butter 
      2 tb Vegetable oil 
           - Salt & fresh ground pepper 
  
   Preheat oven to 400 degrees F.  Combine lemon juice and 
  Worcestershire sauce, and sprinkle on the fish pieces. Salt and 
  pepper the fish, then dredge lightly in flour. Dip the fish in eggs, 
  then coat generously with the grated cheese. 
   In a heavy skillet, saute the fish in a mixture of butter and oil 
  over medium heat for 3 to 4 minutes to brown. Turn and brown the 
  other side. Place the skillet in the oven for 4 to 5 minutes to heat 
  through. Serve immediately.