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easy, tasty fish recipe
We had friends over for dinner last night. The fish turned out really well, so best to write down what I did. :-)
Spray a baking sheet with cooking spray. Melt some butter. Take breadcrumbs and shredded Parmesan cheese, in a ratio of 2:1, and mix together with some garlic powder. Dredge orange roughy fillets in butter, then roll in the breadcrumb mixture (cover both sides) and place in a single layer on the baking sheet. Bake at 400F for 15-20 minutes, until the fish flakes, and if your oven heats unevenly like mine does, be sure to rotate the pan halfway through. (Note: orange roughy fillets are cut a little thicker than, say, tilapia, and it's a firmer fish. If substituting a different fish type, you may need to adjust the cooking time.)
This managed to hit the right balance of "unambiguously, fully cooked like whitefish should be" and "not overcooked and dry". I trust that the coating has a lot to do with that.
(I've previously tried using beaten egg in place of the butter. Googling led me to the butter clue and that worked better in terms of enough coating sticking to the fish. I'm not sure why that would be. It still ends up being a light coating, not like the overly-breaded fish that comes from the frozen-food section of the store.)
I served this with quinoa (cooked with a bit of olive oil) and acorn squash stuffed with diced apples and some butter and then baked, with Emerald Riesling (Mony Vineyards, Israel) to drink.
For the completists, dessert was pineapple upside-down cake (from a bakery).
Spray a baking sheet with cooking spray. Melt some butter. Take breadcrumbs and shredded Parmesan cheese, in a ratio of 2:1, and mix together with some garlic powder. Dredge orange roughy fillets in butter, then roll in the breadcrumb mixture (cover both sides) and place in a single layer on the baking sheet. Bake at 400F for 15-20 minutes, until the fish flakes, and if your oven heats unevenly like mine does, be sure to rotate the pan halfway through. (Note: orange roughy fillets are cut a little thicker than, say, tilapia, and it's a firmer fish. If substituting a different fish type, you may need to adjust the cooking time.)
This managed to hit the right balance of "unambiguously, fully cooked like whitefish should be" and "not overcooked and dry". I trust that the coating has a lot to do with that.
(I've previously tried using beaten egg in place of the butter. Googling led me to the butter clue and that worked better in terms of enough coating sticking to the fish. I'm not sure why that would be. It still ends up being a light coating, not like the overly-breaded fish that comes from the frozen-food section of the store.)
I served this with quinoa (cooked with a bit of olive oil) and acorn squash stuffed with diced apples and some butter and then baked, with Emerald Riesling (Mony Vineyards, Israel) to drink.
For the completists, dessert was pineapple upside-down cake (from a bakery).
no subject
From what I can see, the egg forms a relatively thick protein sheath (likely leading to the "over breaded" result) whereas the butter forms a thinner, less-tightly-bound coating that delicately flakes off in the mouth.