Skin the fillets with a sharp filleting knife. Remove any small bones and place the fillets in a large, shallow dish. Combine the vermouth, oil and bay leaf in a small saucepan and heat gently. Allow to cool completely and pour over the fish. Leave the fish to marinate for about 1 hour, turning them occasionally.

Remove the fish from the marinade and dredge lightly with the seasoned flour.

Dip the fillets into the beaten eggs to coat, or use a pastry brush to brush the eggs onto the fillets. Dip the egg-coated fillet into the breadcrumbs, pressing the crumbs on firmly.

Heat the oil in a large frying pan. Add the fillets and cook slowly on both sides until golden brown. Cook for about 3 minutes on each side, remove and drain on paper towels.

Pour the oil out of the frying pan and wipe it clean. Add the butter and the garlic and cook until both turn a light brown. Add the herbs, capers and lemon juice and pour immediately over the fish. Garnish with lemon wedges and sprigs of parsley.