In a zip lock bag place the flour and salt and pepper and set aside
Crack the eggs into a small bowl and whisk well, pour the panko crumbs into a shallow tray and set aside
Place one fillet of garfish into the bag of flour, seal and shake well to coat the fillet evenly in the flour
Now dip the fillet into the egg mix and let the excess egg drain off
Now place the fillet into the crumbs and lightly press the crumbs in, gently shake and return back to the egg mix and then
back to the crumbs to double coat the fillet
Repeat with the other fillet and place on a baking tray lined with baking paper and set aside
For the Bagna Cauda crush and finely chop the garlic, finely chop the anchovy fillets and place a small pot over medium heat Once the pot is hot add a little oil from the anchovy fillet jar then add the garlic and anchovy and saute´ for 1-2 mins until
fragrant
Pour in the cream and bring to the boil and reduce for a further 1-2 mins
Place the garfish fillets in a pre-heated oven combi setting 220 degrees for 8-9 mins
Once reduced pour the sauce in to a ramekin or serving bowl and set aside, remove the fish from the oven and place on a serving plate along side the sauce and some lemon cheeks and serve