lkg fresh fish fillets
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
freshly ground black pepper
1/2 - 1 cup flou r
2 tablespoons butter
2 tablespoons light olive oil

Pat the fish fillets with a paper towel to remove excess moisture. Cut into even pieces. Sprinkle both sides with the herbs. Add the salt and pepper to the flour and coat both sides of the fish with the flour mix. You can either put the flour on a plate and press the fish into it, or - as I do - place the seasoned flour in a dredger and sprinkle over the fish. A dredger is a cup with a screw-on perforated lid. You can make your own by using a jam jar and punching some holes in the lid with a carpet tack (from the inside).

Heat the oil and butter together then place in the fish and cook over a moderate to high heat for about 3 minutes until the flour coating is brown. Sprinkle a little more flour on the uncooked side if necessary, then turn the pieces and cook on the second side until the fish is done - about 5-6 minutes total cooking time depending on the thickness of the fish.

Serve with wedges of lemon, some buttered new potatoes and a tossed salad.