Wash the cod fillet thoroughly under cold water, pat dry with kitchen paper, divide into 4 portions and drizzle with lemon juice (2 tbsp). Whisk the egg with the cream (1 tbsp). Season the cod fillet pieces on both sides with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), turn in flour, pull through the egg-cream mixture, turn in breadcrumbs and add to a pan Fry sunflower oil (4 tbsp) and butter (1 tbsp) on both sides until golden brown. Remove and keep warm in the oven at 50 ° C until serving. Put the rest of the breadcrumbs in the pan, bake on both sides and cut in half.