How to Make It
Using a sharp knife, cut the monkfish fillet on the diagonal into 1/2-inch-thick slices. Put the flour, beaten eggs and panko in 3 shallow bowls. Season the fish with salt and pepper and dust each slice on one side only with flour, tapping off the excess. Dip the floured side in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the oil. Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes. Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer. Transfer the fish to plates, breaded side up. Repeat with the remaining butter, oil and fish.
Sprinkle the monkfish with the parsley, capers, lemon zest and chopped egg. Serve with asparagus and lemon wedges.