Make the duxelle first, from onions, herbs, mushrooms and pine nuts, all finely chopped.

Mix in some lemon juice and bread crumbs and saute for an extra few seconds. Keep warm.

Add some butter to the pan, and saute the fish for about 3 minutes on each side, adding bread crumbs to the uppermost side while the first side is cooking. When both sides are done, arrange the duxelle on top.

Serve with boiled new potatoes, julienne glazed carrots, and broccoli.

from: Neil, the Chef at Mintaro Mews. 1998