A quick weeknight dinner that is impressive and delicious enough for entertaining. Another family meal in regular rotation. I am always trying to add more fish recipes into our diet.
4-6 ounce fresh sea bass fillets
2 teaspoons Dijon mustard
freshly squeezed lemon juice and zest of 1 lemon
1/4 cup of unsalted butter plus an extra 2 tablespoons to grease oven dish
1 cup of minced fresh parsley
1 cup of wholewheat Panko bread crumbs
salt and freshly ground pepper to taste
METHOD:
Preheat oven to 375F.
Butter a baking dish with 2 tablespoons of butter. Place fish (skin side down) in dish. Season the fish fillets with salt and freshly ground black pepper. Brush the the top of the fish fillets with Dijon mustard.
In a frying pan over medium heat, melt the butter and stir in the Panko crumbs. Toast for a few minutes until the Panko crumbs have absorbed all the butter. Take the pan off the heat and stir in the lemon juice, lemon zest, parsley, salt and pepper. Mix well and let cool. Press cooled Panko mixture onto the top of the seasoned fish fillets .Bake at 375F for approximately 20-25 minutes, until the topping is golden brown and fish is cooked through. Fish should flake easily when done.
Remove from oven. Let stand at room temperature covered loosely with foil for 5 minutes before serving.
TIPS:
1. The general rule of thumb for cooking fish is 10 minutes per inch of thickness.
2. To test if a fish fillet is fresh, press the flesh with your finger. Your finger indentation should disappear. If the imprint remains, the fish is not fresh.3. You can use regular Panko instead of wholewheat.
4. One 6-ounce fish fillet is plenty per person.
