Parmesan crusted fish
- Preparation 10 min
- Cooking 15 min
- Servings 4
- Freezing Absolutely
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We love ultra simple dishes! Especially when it’s some parmesan crusted fish. It literally takes 10 minutes to prepare and we can then go eat and bathe the children, picclean up the kitchen, prepare the lunches for the next day and … AHHHHH!
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Ingedients
- 1/2 cup finely grated fresh parmesan cheese
- 1/2 cup Panko bread crumbs
- 1/4 teaspoon paprika
- 1/4 teaspoon Italian spices
- Olive oil
- 800g haddock (or other white firm fish), cut into small fillets
- Salt and pepper from the mill
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Preparation
- Preheat oven to 425 °F. Cover a large baking sheet with parchment paper.
- In a large bowl, add parmesan, Panko, paprika and Italian spices then season with salt and pepper. Toss well and set aside.
- Sprinkle the fish with a thin stream of olive oil and massage gently. Coat the fish generously with the Panko mixture and place on the baking sheet. Add Panko mixture on top of the fillets to form a nice crust.
- Place in the oven and bake for about 15 minutes or until fish is cooked through and flakes easily with a fork. Serve with lemon wedges and steamed vegetables!
Our sommeliers suggest
C'EST LA VIE CHARDONNAY / SAUVIGNON
A good fresh, well-balanced wine from a reliable producer, Albert Bichot. A wine with citrus and tropical fruit aromas. Perfect to go with this weeknight fish!
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BERLINER MELON WEISSE, DUNHAM, 3,7%
The baked parmesan adds salt and fat to a fish that itself stays delicate. The Berliner weisse is tart enough to deal with the crust and light enough to leave the fillet alone. Sour and barely alcoholic, it suits even a weeknight supper.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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