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.