Monday, August 26, 2013

Rockfish Parmesan

While visiting with some new friends at a recent RV Park, they offered to share some of their local fish that they had caught and frozen themselves.  John was going fishing again and wanted to free up some freezer space and we graciously accepted his kind offer.  Rockfish is local to the northwest waters and is a very mild, white fish.  I was intrigued with the idea of coating a mild white fish with a combination of breadcrumbs and Parmesan cheese and it turned out to be very tasty.  I served it over some Quinoa pasta which I tossed in a little garlic flavored olive oil and added peas to the dish.  Quite yummy!



Rockfish Parmesan
Makes 3-4 servings

1 pound rockfish fillets (or other white fish fillets)
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/4 cup flour
1 egg, slightly beaten
1/4 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, melted
Sea salt and freshly ground black pepper to taste
Lemon wedges for serving

Cut the fish into serving sized pieces.  In a small bowl, combine lemon juice and Worcestershire sauce and sprinkle over both sides of fish.  Combine the breadcrumbs and Parmesan cheese in a shallow dish and set aside.  Dredge the fish in the flour and then dip into the beaten egg and finally coat it generously with the crumb/cheese mixture.

Brush a shallow baking dish with the butter and arrange fish in a single layer.  Drizzle any remaining butter over the fish fillets and bake at 450 degrees for 10-12 minutes or until the fish flakes easily when tested with a fork.  Season to taste with salt and pepper.


Slightly adapted from We Love Fish

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