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Pompano Saute with Fines Herbes

Trim off fins and thoroughly wipe two fresh pompanos of one and a half pounds each. Season with teaspoon salt and half teaspoon pepper. Lightly baste with cold milk, then lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, add the fish one beside another and fry five minutes on each side, then set in oven for ten minutes. Remove, dress fish on a hot dish, sprinkle over half teaspoon finely chopped parsley, two saltspoons chopped chervil and two saltspoons chopped chives. Squeeze juice of half a sound lemon into pan with the butter, lightly toss, pour over fish and serve.