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Pompano, Milanaise

Trim off fins and wipe with a damp cloth two very fresh pompano of one and a quarter pounds each. Make light crisscross incisions on both sides of each, place them on a deep dish with juice of a lemon, one teaspoon chopped parsley, two tablespoons olive oil, one teaspoon salt and half teaspoon paprika. Repeatedly turn the pompano in seasoning and let infuse for one hour, turning once in a while, then lift up and roll lightly in grated Parmesan cheese. Heat two tablespoons leaf lard in a black frying pan, place the pompanos in one beside another, gently fry them for six minutes on each side, dress on a dish and serve with Italian sauce separately.