Beat egg in a small bowl and dip the fillets in the egg. Put breadcrumbs (DONT use seasoned!) on a plate and mix in dill, salt, and pepper. Dip the fish in the breadcrumbs. Heat oil in a non-stick skillet (we use a 9-inch pan) and drop the fish in the pan. Cook for about two minutes on each side or until the fish flakes and the pieces are golden brown. Note: Cooking times depend on thickness. Thin pieces of cod (less than half an inch) will take two to three minutes per side; thicker fillets (three-quarters to one inch) need three to four minutes each side. Too much cooking will dry the fish out and spoil the flavor; err on the side of undercooking. Serve on warmed plates and garnish with lemon slices and parsley. A glass of cold white wine (bottles are easily chilled in northern waters!) complements this nicely.