- 2 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup all purpose flour
- 3 1/2 cups fresh breadcrumbs made from crustless Italian bread
- 4 6-ounce skinless John Dory fillets
- 1/4 cup extra-virgin olive oil
- Lemon wedges
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate.Place breadcrumbs on another plate. Dredge fish in flour; shake off excess.
Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side.
Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven.
For the picadillo, remove the seeds and pulp from the tomato and cut in a small dice.
Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.