Monday, September 2, 2013

Baked Fish with Browned Bread Crumbs

By Paul Briand

My son in law Jeremy came home from a recent fishing trip with a catch of pollock.

It is a white fish, like cod or haddock, but with meat that I think is a little more dense and rich that holds up really well to baking.

He gave me two fillets and I cooked them up using a recipe that my mother has been using for baked haddock for years.

Here’s my version:

Two fillets of white fish (pollock or haddock), about a pound each
Half a cup of prepared breadcrumbs (I used a half and half combination of Panko and traditional)
Half stick of butter
Salt and pepper to taste
Three cloves garlic crushed
Quarter cup of white win (Pinot Grigio works fine)
Squeeze of lemon for garnish

1. Pre-heat oven to 425 degrees and place fillets in large glass baking dish;
2. Pour wine over fish and dish, sprinkle with salt and pepper to taste, and set aside;
3. In a frying pan over medium high heat, melt the butter;
4. Once butter starts to bubble, add the crushed garlic and the breadcrumbs;
5. Constantly stir as the breadcrumbs immediately soak up the butter and the breadcrumbs start to brown;
6. Remove breadcrumbs from heat and use a spoon to evenly cover each fillet;
7. Place in the oven and cook for about 20-25 minutes or until the fish starts to flake;
8. Serve with a garnish of squeezed lemon.

Click here for recipe card.

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