White Fish with Herbes de Provence Bread Crumbs

2 tablespoons Herbes de Provence Seasoning

1 to 1 1/2 pounds white fish fillets (such as cod, sole, haddock)

1/2 cup panko

2 tablespoons unsalted butter

Lemon wedges

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1. In a shallow bowl combine Herbes de Provence and panko.

2. Dredge each fillet with bread crumb mixture.

3. In a large skillet over medium-high heat add the butter. Once melted and the fish. Sauté for about 3 minutes per side, or until golden brown.

4. Drizzle with lemon just before serving.

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