When I go for a long time without posting then I start feeling pressure to make sure the next post is "worth it" ... whatever that means. So then I get in a cycle of continuing to put off posting because all I want to write about is the chicken soup I made or the outfit Kid wore to tennis camp ... and it somehow seems like a lame re-entry ... so I continue to procrastinate. Well, I'm not sure that this fish "recipe" is "worth it" - but we all thought it delish (Kid had seconds) and I didn't write it down elsewhere so this is more in the name of documentation than in posting newsworthy tidbits. (And that is why I say "recipe" ... because there isn't really one - I referred to a couple but mostly made it up. So forgive the absence of measurements, etc.)
Start with a few firm-ish, mild, white fish fillets - I used King Dory (go ahead, click that, it is a good govt resource of local fish - very informative!). In a food processor (I love my "mini-prep") combine a small bunch of fresh Italian parsley, a clove of garlic, zest from a lemon (after zesting, juice it and reserve juice), a small handful of grated Parmesan and about 3/4 - 1 c. panko breadcrumbs. Oh, and salt and pepper. Process to combine well. In a small bowl combine a TBSP or so each of mayo (I use whole egg) and mustard (didn't have Dijon; used American). Rinse and pat dry your fillets. Line a baking dish or sheet with foil. Spread the non-skin side of each fillet with the may-tard (haha!) then press into the breadcrumbs (which you've put in a shallow dish). Place fillets on sheet and spay tops lightly with olive oil. Bake at around 375 F / 190 C (adjust downwards if your oven is all fan-forced, all the time - like mine) until opaque (the rule is 10 mins per 1 inch ... but it was faster in my oven) turn on the broiler at the end to brown and crisp the top. When plating, first drizzle a TBSP or so of lemon juice on the plate before placing the fish on it (give you the lemony zing without making your topping soggy). I served it with broccoli that I had blanched then sauteed in garlic and butter, and corn on the cob (which is in season here now).
If past behavior is indicative of trends, now I'll post way more frequently for a while since I just broke the ice with ... fish. Alas. Bon appetit.
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