Baked Fish

This dish took along time to perfect. I am very stubborn when it comes to baking or broiling fish. There is nothing worse than retrieving a beautiful piece of fish from the oven and trying to remove it from the oil saturated pan…yuk! This recipe is sure to keep all of your flavors inside the fish and not in a pool around your fish. What you will need:

Slotted Broiling Pan!

Any Type Of White Fish approx. 4 to 5 filets

2 Cups Buttermilk

3/4 Cup Panko Bread Crumbs**

–Panko is a Japanese-style breadcrumb which is used as a coating for deep-fried foods. The difference between panko and standard breadcrumbs is that panko is made without using the crusts of the bread. Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a very light, crunchy end result. The flakes tend to stay crispier much longer than standard breadcrumbs because they don’t absorb as much grease. I find when mixed with cornmeal, it works even better! I hate greasy food! And this combo is perfect!

1/4 Cup Cornmeal**

Sea Salt

1 Teaspoon Lemon Pepper

Dash of Dried Thyme

Dash of Crushed Red Pepper

**I always keep two parts Panko to one part cornmeal stored in an airtight container for all of my breading needs!

Garnishing– Lemon, Parsley or Cilantro and Cherry Tomatoes.

Preheat oven to 425 degrees. Soak fish in buttermilk for approximately ten minutes.

In separate bowl, combine cornmeal, breadcrumbs, and all other spices and mix well. Remove fish from buttermilk; drain, then dredge in breading mixture.