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Blackfish, Saute, Fines Herbes

Scale, trim fins and wipe a three-pound fresh blackfish. Season all around with a teaspoon salt and a half teaspoon white pepper. Lightly baste with a little milk, then roll in flour. Heat two tablespoons melted butter in a frying pan, add fish and nicely brown ten minutes on each side. Set in oven fifteen minutes, remove, dress on a dish. Add half ounce butter to pan with half teaspoon freshly chopped parsley one branch chopped chervil, chopped leaves from a branch of tarragon, then toss on fire until a light brown, squeeze in juice of half a sound lemon, toss a little, pour over the fish and serve.