2 lbs Mahi Mahi fillets
1 1/2 lbs linguine noodles
2 sticks butter
3 tablespoons garlic
1 tablespoon chicken bouillon
Juice from 2 lemons
1 cup white wine
Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.
Place in a pan and bake for 25 minutes until a golden brown.
In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.
Boil the linguine noodles and make a salad.
Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.