Lemon Herb White Fish

Lemon Herb White Fish

I don’t love to cook fish. I’m sorry, I know it’s good for me, but I just don’t enjoy it that much. Though I’ve cooked it every which way, I’ve finally learned how to make it taste great. Butter. I am thrilled that butter is back for so many reasons, one of which is white fish. This dish was adapted from an ATK recipe for “Boston Baked scrod”. Don’t know what scrod is, but this would work with halibut, tilapia, flounder or trout (or really anything – just not the thicker options as we will broil it and that wouldn’t work). You’ll see the word “divided” several times in this recipe; this recipe has a very simple flavor profile but several of the flavors are in the bread crumb topping as well as the buttery sauce.

I’m happy to say that my kids liked this fish as much as we did. I’ve made it twice now, and am putting the recipe on this site for myself as much as for any readers, as I don’t want to lose this in the shuffle. To prep it ahead (I cook during naptime), prepare up to the point of putting in the oven and cover the topping in a small bowl – place both dishes in the fridge. When it’s time for dinner, just throw on the broiler!

PS for thicker fish, which I cooked recently, I baked the fish with the breadcrumb topping at 400 degrees for about 20 minutes.

Lemon Herb White Fish

Serves 4

4-6 white fish filets

Salt and pepper

1/2 c. Panko style breadcrumbs, regular or gluten free

1/2 tsp. salt, divided

1/2 tsp. pepper, divided

2 tbsp. minced fresh parsley, divided

4 tbsp. unsalted butter

1/3 c. minced onion

1 clove garlic, minced

Juice of 1/2 a lemon

1. Arrange fish in a baking dish; sprinkle with salt and pepper.

2. In a small bowl, combine breadcrumbs, 1/4 tsp. salt, 1/4 tsp. pepper and 1 tbsp. parsley.

3. In a skillet over medium high heat, add butter. Let cook until foaming subsides a bit but butter has not browned.

4. Add onion and garlic. Saute about 2 minutes, stirring occasionally. Remove from heat and add lemon juice, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and remaining 1 tbsp. parsley. Stir to combine.

5. Pour butter mixture over fish.

6. Heat oven on broil and place oven rack to highest position. Broil fish for 10 to 15 minutes or until fish flakes with a fork.

7. Remove from oven and add bread crumb mixture. Return to oven and broil until breadcrumbs brown. Serve immediately.

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