Baked Fish with Lemon + Dijon & Garlic-Cheese Breadcrumbs | Rachael Ray
"This is a dish I made when we first started doing shows from home in 2020. I thought it was a good time to revisit it, both as a memory and to move on. My sister, even on Good Friday, does not eat seafood, so she prefers it with chicken breast, which will bake 5 minutes longer at center oven." –Rach
Get the full menu from this special Easter episode here:
Roasted Potato Sticks with Rosemary
Green Beans with Onion & Tomatoes
John's TGIF Spritzer
- Four 6-to-8-ounce portions thick cod filet or other sustainable white fish
- Salt and pepper
- ½ lemon to roast, plus small lemon wedges, to serve
- 6 tablespoons butter , softened
- 3 tablespoons Dijon
- 1 tablespoon fresh thyme
- 2 cloves garlic, grated or pasted
- 1 tablespoon lemon zest
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1¼ cups homemade white breadcrumbs or Panko
- About ¼ cup finely chopped flat-leaf parsley
- ⅓ cup grated Parmigiano-Reggiano
Season the fish with salt and pepper. Arrange fish and ½ lemon on a baking sheet lined with foil and parchment paper.
Combine 4 tablespoons butter with Dijon and thyme, then carefully spread evenly on top of each filet. Combine the remaining butter with garlic, lemon zest, EVOO, breadcrumbs and parsley, working it all together with your fingertips. Add Parm and top fish, packing it into place using the mustard as glue.
Bake until opaque and firm and breadcrumbs brown in a preheated 425˚F oven, about 15 minutes. Squeeze juice from roasted lemon on top of cooked fish and serve with extra lemon wedges.