Fish Milanese

1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
Pinch pepper
1 small onion finely chopped
1 pound flounder fillets or haddock fillets
2 large eggs
1 tablespoon milk
3/4 cup fine dry bread crumbs
1/2 cup flour
1/4 cup plus 2 tablespoons butter
1 small garlic clove, minced
1 tablespoon freshly chopped parsley
Lemon wedges

Whisk 1/3 cup oil, the lemon juice, salt and pepper in a small bowl. Stir in the onion. Transfer marinade to a non-corrosive baking dish. Rinse fish, pat dry with paper towels. Place fish in baking dish, spoon marinade over fish to coat thoroughly. Refrigerate covered, turn fish over occasionally for 1 hour. Whisk eggs and milk in a shallow bowl. Spread bread crumbs on a shallow plate. Spread flour on waxed paper or plate. Remove fish from marinade. Discard marinade. Dip fish to coat both sides evenly first in flour, then eggs, then bread crumbs. Press crumb coating evenly into fish. Place on wax paper, Refrigerate for 15 minutes. Heat butter and little olive oil in a large skillet over medium heat. When foam subsides add fish. Cook, turning once, until the flesh is golden brown and cooked through, 2 to 3 minutes per side. Remove to plate. Melt remaining 1/4 cup butter in medium skillet over medium heat. Add garlic. Cook until butter turns lightly brown, 1 to 2 minutes. Stir in parsley. Pour browned butter over fish. Serve at once with lemon wedges.