DIRECTIONS
Preheat oven to 425 degrees.
Soak the fish in a bowl with the milk and 2 cups ice for 15 minutes.
Mix the flour with ½ tsp. salt and pepper each in a shallow dish.
Lightly beat the eggs in another dish.
Pulse the bread, parsley, lemon zest and ½ tsp. salt in a food processor until crumbs form, then transfer to a third dish.
One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess.
Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides.
Transfer to a large plate.
Line a baking sheet with foil.
Heat 2 TBSP. each olive oil and butter in a large skillet over medium-high heat.
Add 2 fillets; cook until golden brown.
Transfer to the prepared baking sheet.
Add 2 more TBSP each of oil and butter for the remaining fillets.
Transfer to the oven and bake about 8 minutes.
Toss the salad greens with remaining olive oil and salt and pepper.
Serve the fish with the salad and lemon wedges.
Serves 4.