1–1/4 lbs fish fillets (tilapia, catfish, barramundi, snapper)
1 large egg
1 tablespoon milk
1 cup dry breadcrumbs
1–1/2 teaspoons salt
1/2 teaspoon garlic powder
Freshly ground black pepper
3 tablespoons butter
1 clove garlic, minced
Juice and zest of 1 lemon
2 tablespoons chiffonade of fresh basil
Preheat the oven to 400°F and thoroughly coat a large, rimmed baking sheet with olive oil spray (or regular nonstick spray).
Whisk the egg and milk together in a shallow dish (a pie plate works well for this).
Combine the breadcrumbs, salt, garlic powder and a few grinds of black pepper in another shallow dish or on a sheet of wax paper.
If necessary, cut the fish into similarly-sized portions.
Dip each piece of fish in the egg mixture, let the excess drip off, then coat in the seasoned breadcrumbs and arrange on the prepared baking sheet.
Lightly coat the top of the fillets with olive oil spray and bake until the fish is cooked through, 7 to 9 minutes depending on thickness. For best results, turn the fillets over midway through the cooking time.
While the fish bakes, make the sauce. Melt the butter in a small frying pan over medium heat, add the garlic and cook until fragrant and slightly softened, 1-1/2 to 2 minutes.
Stir in the lemon juice and zest and cook until the liquid has reduced and the sauce is slightly thickened, about 2 minutes longer.
Add the basil, combine well and remove from the heat.
When the fish is done, transfer to a serving platter, spread some sauce over each fillet and serve immediately.