• In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, tarragon, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
• Pat the fish fillets dry, as needed, and sprinkle with salt and pepper.  Put the 1/4 cup of flour in a shallow bowl. Coat the fish with flour and shake off the excess. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside.
• Lightly coat the bottom of a skillet with a thin layer of oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish. The fish should be slightly translucent.
• If the fish is extra thick, after frying place on a lightly parchment paper lined sheet pan in a 350 degree oven for approximately 5 minutes.
• Remove from skillet and serve with the lemon cream sauce and/or lemon wedges.

Lemon Cream Sauce:

• Melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.
• Pour in heavy cream and bring to a boil, whisking constantly. The sauce should thicken a little bit.
• Take off the heat and stir in the lemon juice and season with black pepper and salt to your liking.