Crispy Fish with Lemon and Sun-Dried Tomatoes

Name: Crispy Fish with Lemon and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 fillets white fish fillets (such as cod or haddock); 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped sun-dried tomatoes; 1 tablespoon lemon zest (freshly grated); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 1 clove garlic (minced); 1/4 teaspoon salt; 1/4 teaspoon black pepper

35 min 4 servings Easy

All Recipes

Crispy Fish with Lemon and Sun-Dried Tomatoes

Enjoy a delightful crispy fish with vibrant lemon and sun-dried tomatoes, perfect for a flavourful dinner.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Crispy Fish with Lemon and Sun-Dried Tomatoes is a delicious dish that combines the zestiness of lemon with the rich flavours of sun-dried tomatoes. This recipe is perfect for a family dinner or a special occasion, bringing a taste of elegance to your table. The crispy coating on the fish creates a delightful contrast with the tender fish fillet, while the lemon and sun-dried tomatoes add a burst of flavour. It's a simple yet sophisticated dish that showcases the beauty of fresh ingredients.

Ingredients

Servings

Fish and Coating

Lemon Dressing

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare breadcrumb mixture

In a large bowl, combine panko breadcrumbs, Parmesan cheese, sun-dried tomatoes, lemon zest, oregano, salt, and black pepper. Mix well.

Pro tip: Use your hands to ensure the sun-dried tomatoes are evenly distributed.

Coat the fish

Brush each fish fillet with olive oil and then press into the breadcrumb mixture, coating both sides evenly.

Pro tip: Press firmly so the breadcrumbs adhere well.

Arrange on baking sheet

Place the coated fish fillets on the prepared baking sheet.

Pro tip: Leave space between the fillets for even cooking.

Bake the fish

Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Pro tip: Check the thickest part of the fillet with a food thermometer.

Prepare the lemon dressing

While the fish is baking, whisk together lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl.

Pro tip: Adjust seasoning to taste.

Serve

Drizzle the lemon dressing over the baked fish and serve immediately.

Pro tip: Garnish with fresh parsley or lemon slices for added colour.

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Tips & Tricks

<ul><li>Ensure the fish is fresh for the best flavour and texture.</li><li>Preheat the oven to the correct temperature to ensure even cooking.</li><li>Use panko breadcrumbs for an extra crispy texture.</li><li>Serve with a fresh salad or steamed vegetables for a complete meal.</li></ul>

Serving Suggestions

This crispy fish dish pairs wonderfully with a light white wine, such as Sauvignon Blanc, enhancing the citrus notes of the meal. For a complete meal, serve it alongside a fresh green salad or some steamed asparagus. Make ahead by preparing the breadcrumb mixture and storing it in an airtight container for up to a week. Store any leftover cooked fish in the refrigerator for up to two days, and reheat in the oven to maintain its crispiness.