Good Friday is around the corner so I wanted to make sure I shared a few easy to prepare fish recipes. Here are two of my favorites, both are baked with a crumb topping. Easy to prepare after a busy day on Good Friday or any time. I use either of these toppings on any fish filet whether it be scrod, cod, flounder, catfish or Mahi Mahi, just remember to adjust the cooking time depending on the thickness of the fish you are using. All you need is a few easy to prepare side dishes and you can save yourself from those crowded seafood restaurants this time of year, relax at home and feel very satisfied.
BAKED SCROD WITH LEMONY PANKO CRUMB TOPPING
1 1/2-2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon also grate the lemon peel from the lemon
1 medium onion, halved and thinly sliced
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch crushed red pepper flakes
1 teaspoon dried parsley
Salt and pepper
Olive oil cooking spray
Preheat oven to 400 degrees F.
In a skillet, sauté the onion in 1 teaspoon of olive oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley, 1 teaspoon of melted butter, 1 teaspoon of olive oil, half of the lemon juice, and half of the grated lemon peel.
Once the onions are soft, add a pinch of crushed red pepper flakes, remaining grated lemon peel, salt and pepper, the remaining lemon juice and the white wine and continue to cook for another minute or so until heated through.
Put the onion and lemon mixture into a 9 x 13 baking dish.
Place the fish on top of the onions and season the fish lightly with salt and pepper.
Divide the crumb topping evenly over the fish and give a light spray of olive oil.
Bake for about 15 to 20 minutes until fish is cooked through and the crumbs are golden brown. This can be served with spaghetti, even spaghetti squash or zucchini zoodles. Don’t forget to top with the lemon sauce from the baking dish.
Pesto Crusted Mahi Mahi
A simple and delicious Mahi Mahi recipe with a pesto crust
• Yield: Serves 4
FOR THE FISH:
• 4 six-ounce portions of mahi-mahi
• 1/2 cup of your favorite Pest – Basil Pesto or Sun Dried Tomato Pesto
• 1 cup Panko breadcrumbs
• salt and pepper to taste
FOR THE FISH:
1. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.
2. Place mahi-mahi portions on a large baking sheet, lightly season with salt and pepper.
3. Spread pesto mixture evenly across all four mahi-mahi portions. Use your fingers to pat the pesto mixture down into the fish to form an even crust.
4. Bake Mahi Mahi at 375 for 15-20 minutes, until cooked through. Fish should reach an internal temperature of approximately 145 degrees Fahrenheit.