Herb Mustard Crusted Rockfish

Salt and pepper both sides of the fish. Place potato chips and herbs in a food processor or mixing bowl. Process or crush until small.

In a separate bowl, combine egg white and Dijon mustard, mix thoroughly. Place seasoned fish in Dijon mix and coat thoroughly. Place potato herb mix on a large plate and press rockfish into mixture firmly, coating the entire fillet.

Heat oil in a large saute pan. Place fish skin sides down in hot oil, saute until crust is golden brown or about two minutes.

Remove from pan and place browned side up in an oven-safe dish with juiced lemon and melt butter. Bake 4 to 8 minutes in a preheated 450 degrees F oven until white and flaky. Garnish with sprig of fresh dill or parsley.