Monday, June 30, 2014

Baked White Fish recipe from America's Test Kitchen

Originally this pinned recipe was titled as Sole, not simply the category 'White.'

White is a category, of which there are a lot to choose from (most fish are here, I'm guessing?)

Super expensive: Halibut

Cheaper: flounder, sole, haddock, swai (mine), and more

3tablespoons minced fresh parsley leaves[used 2, frozen Celery leaves instead.]
3tablespoons minced fresh chives [substituted dill]
1tablespoon minced fresh tarragon leaves (see note) [skipped]
 1teaspoon finely grated zest from 1 lemon
5tablespoons unsalted butter, cut into pieces
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
6 boneless, skinless sole fillets, or flounder fillets, (about 6 ounces each) (see note)
Kosher salt and ground black pepper
 1tablespoon Dijon mustard
 2/3cup panko bread crumbs
 Lemon wedges for serving

1. Adjust oven rack to middle position and heat oven to 325 degrees. Combine parsley, chives, and tarragon in small bowl. Measure out 1 tablespoon herb mixture and set aside for bread crumbs, then stir lemon zest and mustard into remaining herbs.  [try sprinkling salt and pepper into this mixture to skip that step for the fillets later?

 2. Heat 4 tablespoons butter in 8-inch skillet over medium heat until just melted. Add 1 teaspoon minced garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Set skillet aside.

3. Pat fillets dry with paper towels and season both sides with salt and pepper. Turn fillets skinned side up with tail end pointing away from you.

Rub equal amounts (about 1 tablespoon) herb–lemon zest mixture and drizzle each with about 1  1/2 teaspoons garlic butter.

Tightly roll fillets from thick end to form cylinders. Set fillets seam side down in 13 by 9-inch baking dish. Drizzle remaining garlic butter over fillets, cover baking dish with aluminum foil, and bake 25 minutes. Wipe out skillet but do not wash.

 4. While fillets are baking, add remaining tablespoon butter to now-empty skillet and melt over medium heat. Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes. Reduce heat to low, add remaining teaspoon minced garlic, and cook, stirring constantly, until garlic is fragrant and evenly distributed in crumbs, about 1 minute. Transfer to small bowl and stir in 1/4 teaspoon salt and pepper to taste. Let cool, then stir in reserved tablespoon herb mixture.

5. After fillets have baked 25 minutes, remove baking dish from oven. Baste fillets with melted garlic butter from baking dish, sprinkle with all but 3 tablespoons bread crumbs, and continue to bake, uncovered, until internal temperature registers about 135 degrees on instant-read thermometer, 6 to 10 minutes longer. Using thin metal spatula, transfer fillets to individual plates, sprinkle with remaining bread crumbs, and serve with lemon wedges.

Note from pinner (blogger?): - I used Swai fillet/ yellow mustard with honey/basil/earth balance butter. Suggest to 1/2 the butter & seasoning per my personal taste!

 Note from me: I also had Swai.  I chose this over another recipe and another recipe since my fish was frozen, and that makes the fish more delicate to handle.  I thawed it for 10 minutes in hot water.  Had one less fillet than the recipe... more flavoring!

No comments:

Post a Comment

Thanks so much! I greatly value thoughtful comments!! ~ Gabriela