Herb and Panko Encrusted Oven-Baked Fish
NOTES
1. This recipe is from Coastal Seafoods. It works particularly well with cod, haddock, hake, or halibut.
2. It's very easy to make, making it perfect for any quick weeknight meal.
3. The original recipe calls for Dijon mustard but you could easily use mayo or even prepared horseraddish if you want to keep a bit of the zip. These are used "as an adhesive to hold the crust to the fish, while also adding a little flavor, so feel free to get creative with that if you want." Tartar sauce from ATK might be a possibility...
4. The recipe calls to place the fish fillets skin side down, but we cooked the fish on its side to have more surface area for the toppings and it came out fine.
5. For the salt and pepper, we use a premade mix of salt-pepper-garlic by Livia's.
6. The recipe below is for two small servings (1/4 oz filets) but can easily be scaled up.
1. This recipe is from Coastal Seafoods. It works particularly well with cod, haddock, hake, or halibut.
2. It's very easy to make, making it perfect for any quick weeknight meal.
3. The original recipe calls for Dijon mustard but you could easily use mayo or even prepared horseraddish if you want to keep a bit of the zip. These are used "as an adhesive to hold the crust to the fish, while also adding a little flavor, so feel free to get creative with that if you want." Tartar sauce from ATK might be a possibility...
4. The recipe calls to place the fish fillets skin side down, but we cooked the fish on its side to have more surface area for the toppings and it came out fine.
5. For the salt and pepper, we use a premade mix of salt-pepper-garlic by Livia's.
6. The recipe below is for two small servings (1/4 oz filets) but can easily be scaled up.
7. To reheat: Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil (to prevent the exteriors of the fish from drying out). Heat fish in a 275-degree oven until it registers 125 to 130 degrees, about 25-30 minutes for 1-inch-thick fillets (timing varies according to fillet size)
INGREDIENTS
2 pieces of your favorite white fish (cod, haddock, halibut, etc), each anywhere between 4-6 oz.
1/2 cup Panko bread crumbs
1/8 cup fresh parsley, roughly chopped
Zest of 1/2 Lemon, plus wedges for garnish
1 Tbl Dijon mustard, mayo, or horseraddish (see Notes)
Olive oil
Salt and pepper, or your favorite seasoning salt
PREPARATION
1. Preheat oven to 425 and cover a small baking sheet or cooking dish in foil and use a drizzle of olive oil to grease the foil.
2. In a small bowl, combine panko, parsley, and lemon zest and slowly drizzle in olive oil while stirring until the olive oil to lightly coats the panko, approximately 2-3 teaspoons.
3. Season with salt and pepper to taste.
4. Place the fish fillets skin-side down, even if the fish is skinless (see Notes).
5. Using a pastry brush or a spoon, lightly coat the top (and sides, if wanted) of the fillets with the mustard, mayo, or prepared horseraddish sauce.
6. Top each fillet with panko crust mix until fully covered, pressing some of the mix onto the sides of the fish as well if wanted.
7. Place crusted fillets into oven and bake for 15-20 minutes or until the fish is cooked through (145 degrees F) and the panko is golden brown.
8. Serve the fish with a lemon wedge and some additional fresh parsely or tartar sauce.
2 pieces of your favorite white fish (cod, haddock, halibut, etc), each anywhere between 4-6 oz.
1/2 cup Panko bread crumbs
1/8 cup fresh parsley, roughly chopped
Zest of 1/2 Lemon, plus wedges for garnish
1 Tbl Dijon mustard, mayo, or horseraddish (see Notes)
Olive oil
Salt and pepper, or your favorite seasoning salt
PREPARATION
1. Preheat oven to 425 and cover a small baking sheet or cooking dish in foil and use a drizzle of olive oil to grease the foil.
2. In a small bowl, combine panko, parsley, and lemon zest and slowly drizzle in olive oil while stirring until the olive oil to lightly coats the panko, approximately 2-3 teaspoons.
3. Season with salt and pepper to taste.
4. Place the fish fillets skin-side down, even if the fish is skinless (see Notes).
5. Using a pastry brush or a spoon, lightly coat the top (and sides, if wanted) of the fillets with the mustard, mayo, or prepared horseraddish sauce.
6. Top each fillet with panko crust mix until fully covered, pressing some of the mix onto the sides of the fish as well if wanted.
7. Place crusted fillets into oven and bake for 15-20 minutes or until the fish is cooked through (145 degrees F) and the panko is golden brown.
8. Serve the fish with a lemon wedge and some additional fresh parsely or tartar sauce.
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