Take the fish out of the bag and lay them in a row. Sprinkle salt over them, then flip and repeat.

Let them rest with the salt for 15 minutes. This draws out excess moisture from the fish and makes it firmer and juicier. I use this technique for almost all the fish I prepare.

After 15 minutes, rinse the fish under cold water and pat them dry thoroughly. This can be done with a kitchen towel or paper towels.

The fish is now ready to be breaded.

Whisk eggs and pour them onto a plate.

Pour flour onto a plate along with salt and pepper.

Pour your breadcrumbs/panko onto a plate.

Coat the fish in flour and then in the eggs.

Finally, coat them in the panko/breadcrumb mixture and place them on a cutting board.

Add plenty of butter to the pan and heat it over medium-high heat.

When the butter stops foaming, carefully place the fish in the pan.

The fillets need to be fried for about 3-4 minutes on each side. If you insert a meat skewer into the fish and it "meets no resistance," then it is done.

A large pot is needed for the sauce, as this is a rather large portion to be made for 4 people.

Melt butter over medium-high heat and add 1 tbsp. of flour at a time while whisking vigorously.

When all the flour has been used, you'll have a large roux.

Add boiling water while whisking vigorously.

Continue whisking and add the vegetable stock.

Reduce the heat to medium, and when the sauce has thickened, add the milk.

Next, add the cream and let it simmer for 5 minutes.

Season to taste with salt, pepper, lemon juice, vinegar, sugar, and possibly freshly grated nutmeg.

2 minutes before the sauce is ready, add the chopped parsley and let it simmer for 1-2 minutes with the parsley in it.

The sauce is now ready to serve.

Scrub or peel the potatoes and cut the largest ones into slightly smaller pieces, if necessary.

It is always a good idea to ensure that the potatoes you are boiling are of roughly equal size so that they cook evenly.

Place the potatoes in water with a pinch of salt.

New potatoes "usually" need to boil for about 15 minutes and should then be left to sit in the water for 5 minutes after boiling.

The way to ensure the potatoes are cooked is to insert a sharp knife into the thickest part of the potato, and if it releases easily, it is done.

Fennel and apple go well together, making it a great salad to accompany fish.

I always use a mandoline slicer for fennel, so it is sliced as thinly as possible.

While I have the slicer out, I might as well slice the apples with it as well.

Mix fennel and apple in a bowl and add 1 tbsp. of lemon juice over it.

Let it sit for 5-10 minutes before serving the salad.

Cut a lemon into wedges so that juice can be squeezed over the fish.

Sprinkle a pinch of flaky salt over the fish fillet and serve it with the potatoes, sauce, and salad.