Halibut Cutlets with Parsley Sauce

Serves 4

Beat egg lightly. Turn the pieces of fish in egg, then in the bread crumbs, sprinkle with salt and pepper. Heat butter in skillet. Fry the fish until firm and golden brown on both sides.

PARSLEY SAUCE FOR FISH:

Melt butter in a saucepan, stir in flour until the paste is smooth. Add milk, a little at a time, until gravy has the right consistency. Add salt to taste. Before serving, add finely chopped parsley.

NOTES : HALIBUT GRAVY - Add ¼ cup flour to drippings in pan, stir until smooth. Add milk, a little at a time, until the gravy has the consistency desired. Add salt to taste and if prefereed, finely chopped parsley.