3 or 4 slices dried-out country-style bread 2 tomatoes, peeled, seeded and coarsely chopped 7 or 8 basil leaves, minced 1 egg 1/4 cup milk or half-and-half 1/2 cup flour 2 tablespoons butter 3 sand dabs 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper INSTRUCTIONS: Process the bread in a food processor until it becomes a mixture of small and coarse crumbs. Put the crumbs on a piece of waxed paper. Combine the tomato and basil and set aside. Beat the egg with the milk until well combined. Put the flour on a piece of waxed paper. Melt the butter in a frying pan over medium heat. Dip a sand dab into the milk/egg mixture, then dredge them in flour and coat with breadcrumbs, pressing the crumbs into the fish. Season with a little salt and pepper. Carefully slide the fish into the hot butter. Repeat with the remaining fish. Saute the fish over medium heat for about 3 minutes per side, or until the thickest part of the flesh easily pulls away from the bone. Remove from the heat and fillet each sand dab. Transfer the fillets to a warmed platter and top each with a teaspoon or so of the tomato basil mixture. Serves 2 or 3.