Parmesan Crusted Fish
This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, flounder, talap...
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Parmesan Crusted Fish
This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, flounder, talapia etc. The fish is coated with seasoned Parmesan cheese and quickly sautéed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces.
Ingredients
· 1 egg
· ½ cup milk
· 1/2 teaspoon granulated garlic
· 1/2 teaspoon pepper
· ½ teaspoon kosher salt
· 2 pounds fish fillets
· 3/4 to 1 cup Parmesan, grated
· ½ cup plain bread crumbs
· 1 tablespoon olive oil
· 2 tablespoon unsalted butter
· 2 tablespoons chopped parsley
· 1 lemon, cut into wedges or lemon juice
· 1 cup clam juice or 2 cubes of fish bouillon
· ¼ cup heavy cream
season fish w/ s&p
Beat the egg lightly with the garlic and pepper and milk.
Coat the fish fillets with the beaten egg mixture, draining off excess. Roll the fillets in the Parmesan and bread crumbs to coat. Place on plate and let sit 5 minutes before cooking.
Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Add the clam juice and cream into pan
Place whole pan in oven. Bake fish for about 15 minutes.
Remove fish from pan, place on plate for serving and sprinkle in parsley.
Pour finished sauce over fish, finish w/ lemon.
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