Instructions: Pat fillets dry. Coat fish with flour, then dip into eggs. Coat with bread crumbs.

Cook sage and rosemary in butter or margarine in 12-inch skillet over low heat, stirring occasionally, for 6 minutes. Add fish and cook uncovered over medium heat for about 4 minutes.

Turn fish carefully. Add wine and lemon juice; and cook about 5 minutes longer or until fish flakes easily with fork. Do not overcook.

This recipe yields 4 servings.

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