this is a baller
Ingredients
- 1.5 lbs of Lingcod or Alaskan Cod filets (1–1.5 inch thick)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh thyme leaves chopped
- 2 tablespoons fresh parsley, finely chopped
- 0.3 cups panko breadcrumbs
- 2 tablespoons finely grated parmesan
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1.5 tablespoon butter
Process
- Make the herb topping: Mix the panko, parmesan,herbs, garlic,oil,zest, salt and pepper to make the Panko. Do dry ingredients first and mix as you go so everything is good and mixed before adding the oil and garlic. Mix and set aside, will be loose’ish
- Preheat oven: Preheat oven to 425°F. Pat the filets completely dry with paper towels — this is key for a good crust
- Prep the pan: Melt the butter in a baking dish. Place filets in the pan and squeeze half the juice from 1 lemon over the fish.
- Top and roast: Spoon and press the herb-panko mixture evenly over the top of each filet. Roast on the middle rack for 10-11 minutes until the fish flakes easily with a fork (u know the drill) Ideally you get golden crust but thats hard
- Rest for several minutes, serve with a flourish of juice on bed of rice or mashers
Do: take great care w the panko. Don’t use any stems from parsley or thyme. You don’t want precious real estate taken by anything lacking flavor
Dont: overcook
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