Parmesan crusted white fish
Easy to prepare, but has a gourmet flavor
I’m happy to share this new recipe. It has a truly gourmet flavor, especially if you infuse the cooking butter with a sprig of fresh rosemary. The parmesan and panko crust meld together beautifully.
Because this is already a dairy recipe, I cook the fish in real butter for a rich and beautiful flavor. This dish can be prepared in about 20 minutes from start to finish, so it’s an excellent recipe for weeknights, while tasting extra special.
The recipe works well with just about any white fish, fresh or frozen. This time I used halibut, but flounder and cod also work well. It’s a perfect dinner for two, but the recipe is easily adjusted for a larger crowd.
Ingredients:
1 pound white fish fillets
2 tablespoons all-purpose flour
1 large egg, whisked
2/3 cup panko
⅓ cup grated parmesan cheese
Salt and pepper, to taste
3-4 tablespoons butter
Optional: sprig of fresh rosemary
Preheat the oven to 350 F and place the wire rack in the upper third.
Cut a 1-pound filet of fish into 2-3 pieces. You can also use a pound of frozen fish fillets.
Rinse the fish in cold water and pat dry with paper towels.
Set up 3 shallow plates or wide bowls: one with flour, one with a beaten egg, and one with the panko crumbs and parmesan cheese, which should be well mixed.
Dust each piece of fish lightly with flour.
Salt and pepper each side of the fish before dipping it quickly on both sides into the egg, and then dredging both sides in the panko, pressing down on each piece to make the mixture stick. Set aside until ready to pan fry.
Use a sauté pan that can be placed into a hot oven without ruining the finish or handles.
Put the pan over medium-low heat to warm for 2-3 minutes before adding 3 tablespoons of butter to the pan. If you’d like to gently infuse the flavor with rosemary, put one sprig into the butter once it is melted and hot. Allow it to simmer in the butter for 3-4 minutes before adding the fish. Keep the rosemary in the pan for the entire cooking process. If you don’t want to add the herb, then add the fish to the pan once the butter is melted and hot. One pound of fish fits perfectly into a medium-sized sauté pan.
Sauté the first side for about 3 minutes or until you can see the panko turn golden about halfway up the side of the fish.
Carefully flip each piece and sauté for another 3 minutes.
You can add an extra tablespoon of butter if you feel the pan needs a bit more.
Place the pan into the oven to finish cooking for about 8-10 minutes, or until a digital thermometer inserted reads 140 F. Taking the extra step to bake the fish in the oven is key — it stays moist but the oven time really improves the panko crust.
Remove from the oven and serve immediately.
Salt to taste at the table — you may need more if you used unsalted butter.
This pairs well with my roasted vegetable orzo salad, which I hope to share soon.
Enjoy and bless your hands! PJC
Jessica Grann is a home chef living in Pittsburgh.
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