Breaded Baked Italian Style Fish Fillets

Ciao amici!



This week’s recipe is a little unusual in that it’s the first of a two part combination. Like a good movie, a well-made dish has both a star and high-quality supporting players. My offering today is the star of the dish – a breaded Italian style baked fish fillet – and next week we’ll continue with a delicious (and just a bit unusual) brown rice side dish that goes especially well with it.


I’ve made this twice: once with scrod and once with pollock. Both worked equally well, and I expect any other white fish would too. I’ve not prepared other types of fish this way, but I have every reason to believe it would be successful as well. (I also might give this a try with chicken breasts some time soon.)


You'll see that the recipe is simple, and the result is delicious. A couple of notes before we begin will fill out some of the recipe’s details:
• Before coating the fish with the seasoned bread crumb mixture, I seasoned the fish itself with a bit of olive oil, and a mix of salt, pepper and garlic powder. I like this much better than having all the seasoning in the breading since it distributes the flavor throughout the entire bite, rather than relying only on the breading.
• Instead of plain bread crumbs, I like to give the breading a more varied texture by using a mixture of plain crumbs and panko. (Panko, for anyone unfamiliar with it, is made from bread without crusts and has a texture that is crisper than plain bread crumbs. Originally used in Japanese cooking, panko is now in common use all over and can usually be found at the supermarket right next to the plain breadcrumbs.) For me, plain breadcrumbs, while very good, seem to say, “Good evening. I’m your breaded coating and I’m going to help make eating this fish a pleasurable experience for you.” Using panko adds a bold crispness that grabs you by your collar and says, “Yeah, I’m the breading. You got a problem with that?”
To make four servings:
Preheat the oven to 450 degrees.


Dry the surface of four fish fillets using paper towels, then brush both sides of each fillet lightly with extra virgin olive oil. Make the fish seasoning by mixing 1 tablespoon of  kosher salt, ½ teaspoon of fresh ground pepper, and 1teaspoon of garlic powder, and apply it generously to both sides of each fish filet. (Any remaining seasoning mixture can be reserved to season whatever vegetables you’re serving with the fish.)
You’re now ready to bread the fish fillets. An easy way to do this without making a mess is to put the flour, seasoned bread crumb mixture and, if you like, even the egg substitute (or beaten eggs) into large sealable plastic food storage bags.
Place three pans (or the sealable bags) on the counter. In the first, put 1 cup of all purpose flour. In the second, put two egg substitute eggs (or two regular egg, well beaten). In the third, combine the following ingredients to make the seasoned bread crumb mixture: ½ cup panko bread crumbs, ½ cup plain bread crumbs, 2 tablespoons  of  dried basil, 2 tablespoons of dried oregano, 1 tablespoon of dried parsley, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and the zest of 1 lemon or orange.


Working one fillet at a time, put each fillet in the flour and coat well, then in the egg, then in the seasoned bread crumbs. Be sure both sides are well coated. As you finish breading each fillet, place it on a baking sheet lined with parchment.


Once all the fillets are coated, bake them until the fish is cooked and flaky, about 10-12 minutes, turning them over half way. To serve, drizzle each fillet with a little olive oil and garnish each plate with a lemon wedge to serve. (A glass of white wine won't hurt, either!)
So there you have part 1 of our delicious Italian-style dinner. Coming up next week in part 2: a special side dish I call “Brown Rice Rizzuto.”


As always, if you’d like a cookbook style, notebook ready copy of this week’s recipe, just let me know in a comment or an e-mail and I’ll send it along.


See you next week for part 2! Till then, stay well, keep it about the food, and always remember to baci il cuoco. ;-)

Shrimp Stuffing

Why Shrimp Stuffing?


With Thanksgiving just around the corner, we’re reminded that stuffing is one of those rare foods that just about everyone likes in some form or other. And while that’s a good thing, there’s still a problem.


As much as we’ve all come to love stuffing as a side dish, we’ve traditionally limited its use to turkey, chicken, and other poultry dishes. If we’re feeling adventurous, we might serve it with pork. And all the while, the large, wonderful world of fish dishes is left asking why they’ve been forgotten in all of this, and wondering if they, too, will ever get to be included with this great, classic side dish.


They need wonder no more. Step aside, Chicken and Turkey. Take a rest, Pork. A new guest is about to be introduced at the Stuffing-as-a-Side-Dish Ball, and her name is Fish.


And why not? Just as we serve potatoes or rice with both fish and poultry, all a fish-friendly stuffing would require is a combination of flavors specifically designed to complement fish.  Here’s one I feel confident you’ll enjoy.


A couple of side notes:
• This recipe attempts to strike a middle-ground in the age-old argument over whether stuffing should be dry or moist. You can vary the moisture either way by adjusting the amount of fish stock. 
• In the photo above the stuffing is shown served as a side dish with Pollock poached in fish stock and green beans cooked in, well, I don’t know what they’re cooked in. My wife made them, along with the Pollock. My contributions to the plate pictured were the stuffing, the fish stock, and folding the paper napkin.
To make about 8 servings of stuffing:


Preheat the oven to 375 degrees.


Melt 6 tablespoons of butter substitute in a skillet over medium heat. Add 1 cup of chopped onions, 1 cup of chopped celery, and a spice mix consisting of 1 teaspoon of chopped oregano, 1 teaspoon of ground celery seed, 1 teaspoon of chopped thyme, ¼  teaspoon of  dried sage, 1 teaspoon of chopped marjoram, and 1 teaspoon of lemon zest . Add salt and pepper to taste, and cook for 5 minutes.


Add 1-1/2 cups of fish stock, ¼ cup dry white wine, and the juice of one lemon, and bring to a simmer.


In a large bowl, combine 1 egg-substitute egg and 2 tablespoons of chopped parsley. Add 14 slices of stale potato bread (about 8 cups) torn into bite size pieces, ¾ cup of chopped raw shrimp, and the vegetable-stock mixture. Toss to combine.


Transfer the mixture to a buttered baking dish and dot with more butter substitute. Cover and bake for 30 minutes, then uncover and bake until lightly browned, about 30 minutes more.
So the next time you serve fish, surprise everyone by having this special stuffing on the side. You’ll be glad you did, and so will your family or guests.


If you want to make shrimp stuffing and would like a cookbook-style, notebook-ready copy of this or any other Kissing The Cook recipe, just let me know in a comment or an e-mail and it will be sent post haste!


See you next week! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)