garlic mustard crusted red snapper: when you're sick, why not?

There's something about putting a succulent forkful of fish on your tongue and lightly pressing it to the roof of your mouth, feel it part into flaky little bits. I find its the one 'meat' that I can really handle when my throat hurts.
Snapper has a light taste which lends itself to a strongly flavored crust. Simple, quick and delicious, breaded snapper was just the meal to make last night (and I could eat it quickly, even with a sore throat, in order to do more sewing!). 
Garlic Mustard Crusted Red-Snapper

1 small snapper fillet
2 tsp. seedy dijon mustard
2 tbs. lemon juice
1 tsp. tarragon leaves
2 garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. olive oil
1 egg, beaten
1/4 c. panko bread crumbs
3 tbs. olive oil

1. Blend together mustard, lemon, tarragon, garlic cloves, 1 tsp. olive oil, salt and pepper. Marinade the snapper for 20-30 minutes in the mix.

2. Drain the marinade from the fish, place it in a small bowl and beat in the egg. Place bread crumbs on a large plate. Coat the fish in the marinade/egg mixture and then coat it in the bread crumbs.

3. Heat the remaining olive oil in a skillet on medium high. Add the fish and cook for 2-3 minutes, or until brown. Flip and cook on the other side until it is completely cooked and browned.

4. Pray. Eat. Enjoy. Place a sliver of fish on your tongue and let it melt down your throat.