The 12 days of Christmas: citrus and herb encrusted schrod

I’m not one to start counting calories days before Christmas, but we just had a big weekend of eating and drinking (crabbies and prosecco punch anyone?) and another few days of feasting are just around the corner.  I just wanted to have something light(er) last night and fish was it. 

Don’t worry, this is probably the last somewhat healthy entry I will write before Christmas. 

Citrus and Herb Encrusted Schrod (serves two)

3/4 lb. of schrod or other white fish (fillets)

3/4 cup panko breadcrumbs

zest of one lemon

zest of one tangerine

2 tbsp. chopped parsley

salt and pepper to season

one big garlic clove, peeled and split in half

2 tbsp. olive oil

2 tbsp. butter

Add oil and butter to a sauté pan with the garlic and turn the heat to the lowest possible setting, letting the the garlic infuse into the fat for about 5 minutes.  In a shallow dish, combine the panko, zest, parsley, and a generous pinch of salt and pepper.  Bread the fish with the panko mixture, making sure to completely cover the fillets.  

Remove the garlic from the oil and butter and turn the heat up to medium-high.  Fry the fish for about 3-4 minutes per side, less for thinner fillets.  Serve immediately with a spritz of lemon and sautéd veggies.

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One Response to The 12 days of Christmas: citrus and herb encrusted schrod

  1. Megan says:

    I made a chicken dish similar to this last week. The citrus crust adds so much flavor. I’d love to try it with fish.

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