for each 8 oz grouper fillet (or flounder, tilapia, or other fillet):
1/4 c softened paris butter
1 tsp finely chopped parsley
1 tsp dijon mustard
1/2 c panko bread crumbs
salt and pepper
Generously salt and pepper each fillet. Blend the parsley and mustard into the paris butter. Spread half the butter on one side of the fillet, then press into half the bread crumbs until evenly coated. Repeat with the other side of the fillet.
Heat coconut oil in an oven proof skillet until it skitters when a drop of water is dropped into it. Brown the fillet on one side, then flip and brown on the other side, about three minutes per side. Place skillet and fish into a 375 F oven for another 6-10 minutes to finish cooking the fish through.
Serve with lemon wedges to squeeze over the fish.
