Method

1. Season the fish fillets with a little salt and white pepper and marinate the fish fillets with mustard.

For the Herb Crust

1. Roughly chop the herbs; put all of the ingredients for the crust into a blender and pulse several times until it looks nice and green.
2. Pour the mixture into a deep dish (bowl/plate) and set aside.

For the Fillet

1. Coat each fillet with flour, beaten eggs, then the herb crust.
2. Shallow fry for about 2 minutes, until crisp and golden. Drain on kitchen paper and keep warm while you fry the rest. Serve hot with lemon wedges.