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BAKED FISH ****

Baked Fish
From Cook”s Country
June/July 2012
WHY THIS RECIPE WORKS:
With a dish this simple, moist, flaky fish is a must. A low oven ensures that the fish comes up to temperature slowly, without overcooking or drying out. Crisp, buttery breadcrumbs infused with the flavors of garlic and fresh herbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise “glue” fortified with an egg yolk adds rich flavor and makes sure our crumb topping stays put.

Serves 4
Total time:

Haddock or halibut fillets are good alternatives to cod.

INGREDIENTS
3 tablespoons unsalted butter
1 large shallot, minced
Salt and pepper
1 garlic clove, minced
1 teaspoon minced fresh thyme
3/4 cup panko bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
1 large egg yolk
1/2 teaspoon grated lemon zest
4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack inside rimmed baking sheet and spray with vegetable oil spray. Melt butter in 12-inch skillet over medium heat. Add shallot and ½ teaspoon salt and cook until softened, about 3 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add panko and ¼ teaspoon pepper and cook, stirring constantly, until evenly browned, 5 to 7 minutes. Remove from heat and stir in parsley. Transfer panko mixture to shallow dish and let cool for 10 minutes.
2. Whisk mayonnaise, egg yolk, lemon zest, and ¼ teaspoon pepper together in bowl. Pat fish dry with paper towels and season with salt and pepper. Coat tops of fillets evenly with mayonnaise mixture. Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere, and place fish crumb side up on prepared wire rack. Bake until centers are just opaque and fish registers 135 degrees, 30 to 40 minutes, rotating pan halfway through baking. Serve.

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