Before we jump into the fish recipe, one note on fillets: they are never the same size. The only exception that I know of is swordfish, which I think they cut with a circular saw so every piece is neat and tidy and matches every other piece. Makes it easy to cook, but I’ve never been very fond of eating swordfish. If you’re dealing with fillets of reasonable-size ordinary fish, some will be thin, some will be thick, and some will be both at the same time. Don’t worry about it. Just don’t cook them too fast (or you will get raw and dry bits in the same piece), and take them out a bit sooner than you expect, if you’re using your oven or broiler, because they’ll keep cooking from their own heat for a little longer. And using a crust like this one helps them stay moist.
4 fillets (say, 5-8 oz. each) of sturdy white fish (cod, hake, haddock)
1 tsp lemon juice
1 egg white
1 Tblsp prepared horseradish (mild or strong—your choice)
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
3/4 cup panko breadcrumbs
1/2 cup shredded sharp cheddar
Salt and pepper to taste
Preheat your oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray (or line it with foil, then spray). Place the fillets on the baking sheet and drizzle with the lemon juice.
|Okay, I could have trimmed these to|
make them neat and square, but that
would have wasted fish. These two
totaled about one pound.
In a medium bowl, whisk together the egg white, horseradish and thyme and mix well. Brush over the top of the fillets.
Stir together the panko, cheese, salt and pepper. Press the mixture on the top of the fillets.
Bake for 12 to 15 minutes or until the topping is golden and the fish flakes easily with a fork.
Serve warm. I added soba noodles as a side, because they cook even more quickly than the fish (and they’re still kind of a novelty to me)!