I saw this recipe in the November issue of Everyday Food and thought it looked good. It was delicious... I tweaked it just a tiny bit. I am sure it will also be wonderful exactly as written.
There was beautiful fresh haddock on special at my fishmongers and what better time to try this easy recipe. The magazine recommends serving this with roasted broccoli... I served it with roasted asparagus...very easy ....very quick for a busy week night!
Baked Fish With Herbed Breadcrumbs and broccoli...
adapted from Everyday Food/November 2009
1 pound broccoli , trimmed and cut into florets
2 Tablespoons Olive Oil
coarse salt and ground pepper
1 Portuguese roll, torn into large pieces
2 teaspoon chopped fresh thyme
2 Tablespoons butter, melted and cooled
4 fillets, boneless, firm, white- fleshed fish, such as Haddock, Cod , or Halibut
1 1/4 pounds total and each 1/2 inch thick
lemon wedges for serving
1. Pre-heat oven to 425* with rack in upper third. On a rimmed baking sheet, toss broccoli. 2 Tablespoon oil, 1 teaspoon salt and 1/4 teaspoon pepper.
Roast until broccoli is tender, tossing halfway through( I used a little over a pound of asparagus instead...as that was what I had on hand)
2.Meanwhile in a food processor pulse bread, thyme, 1/4 teaspoon salt, and 1/8 of a teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
( I added one clove of raw garlic and about two or three tablespoons of Italian parsley to the mix, I really did not measure I just tore off a little handful of parsley leaves)
3.Coat another rimmed baking sheet with 1 Tablespoon oil. Arrange Fish on sheet and season with salt and pepper. Top each filet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque, throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.
Sometimes the simplest things are the best. I really loved these crumbs and I made extra and put them in the freezer, minus the butter of course. You could use leftover baguette or whatever you have on hand but the Portuguese roll was just perfect for this. Just be careful not to over cook the fish. 8 minutes was just fine in my oven. I thought it needed some extra color so I added the parsley and was glad I did...
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