Lemon Panko Crusted Fish Food

LEMON-HERB PANKO-CRUSTED TILAPIA

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray. Mix coating mix, parsley and zest in shaker bag.
• Brush mustard onto both sides of fish fillets, then coat with coating mix as directed on package. Place on prepared baking sheet.
• Bake 20 min. or until fish flakes easily with fork.

LEMON PANKO CRUSTED FISH

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Liberally spray the parchment paper with non-stick spray.
• In a medium sized bowl, whisk together Panko crumbs, lemon zest and ¼ tsp of salt then set aside.
• Next season both sides of the fish fillets with salt and pepper to taste. Dip the tops of the fillets in beaten egg then roll in Panko crumbs allowing to adhere.
• Place the fillets Panko side up on the baking sheet. Bake for 14-16 minutes until baked through but don't over cook the fish.
• Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

PANKO-CRUSTED FISH

Steps:

• Heat oil in large skillet over medium heat.
• Season fish with essence.
• Salt and pepper.
• Put flour in shallow dish. Set aside.
• Add eggs to milk in bowl and whisk to combine. Set aside.
• Place bread crumbs in 3rd shallow dish.
• Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
• Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

LEMON PEPPER PANKO CRUSTED FISH

Steps:

• 1. I found lemon pepper panko crumbs at Wal-Mart Superfoods.
• 2. Place flour in a plastic bag, add salt and pepper to your liking, about a 1/2 tsp each. Add fish filets and shake to coat.
• 3. Mix egg with water in a dish, roll fish filets in egg mixture. Then roll in Panko crumbs, potato flakes and Parmesan cheese that have been mixed and placed in another dish.
• 4. Repeat back into egg mixture and then into panko crumbs once more.
• 5. Put olive oil in a fry pan and heat on medium high. Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunchy.
• 6. Remove to a plate and serve with tartar sauce and lemon wedges.