Genève’s Kitchen

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Fresh Catch

April 23rd, 2006 · 4 Comments

I don’t identify a specific type of fish for this recipe because I’ve found that it’s good practice to go to the fishmonger with a tabula rasa. It definitely helps to have an idea of what you’re looking for – for instance white flaky fish vs. a moist salmon. But the reason that I suggest keeping an open mind is that freshness is really the key with fish (and I should also add that it helps when it’s not ridiculously overpriced too). Thus I find that perusing the case of fish and learning what the newest catch is (and taking note of the price as well) will help you make the best purchase.

What this recipe needs is a white flaky fish filet that will hold together when being cooked in a pan so you don’t want something too delicate. Cod works perfectly as does haddock and snapper.

I first tried this recipe with my Mom and my neighbor Carol using only parmesan cheese. I’ve tried it here adding some plain breadcrumbs and I like the crisp texture that they add. I think that you’ll enjoy the simplicity of this recipe and the fact that the ingredient list is short and sweet!

Parmesan Encrusted Filet of Fish with Mixed Greens

1 Cup grated parmesan (the pre-grated kind actually works better here than freshly grated because it tends to be drier and crumblier)

1 Cup plain bread crumbs (I use Japanese-style Panko bread crumbs – they are larger than the traditional kind – it makes for a flakier, crispier coating on the fish. Also, I prefer plain so as not to overpower the flavor of the parmesan cheese)

1 egg

Sea salt and freshly cracked pepper

Fresh filet of fish – (no skin)

Olive oil for the pan (a few tablespoons)

I usually figure a ¼ pound per person but should you prefer larger portions you can adjust accordingly. The above measurements are for making enough servings for 4 people. The amount of breadcrumbs and parmesan is for dredging the fish in so if you require more/less just go ahead and add accordingly. It doesn’t need to be too precise – I just find that equal parts of the parmesan and bread crumbs offer the best flavor-to-crisp ratio.

You’ll want to prepare 2 shallow dishes and a plate to rest the fish on once they’ve been prepared. In one shallow dish break and whisk the two eggs, in the other shallow dish prepare the equal parts parmesan and bread crumbs and mix so they are blended.

The filets should be cut into equal pieces and seasoned with a pinch of salt and pepper on both sides.

Now one by one, dunk the filets in the egg making sure to completely coat the fish (this will be what binds the parmesan and bread crumbs to the fish) and then make sure to let the excess drip off before dunking (or dredging) into the parmesan breadcrumb mixture. Again be sure to coat entire filet and let any excess fall off.
(This is really fun to do!)

Start to heat some olive oil in a non-stick skillet (med-high heat). You’ll know the pan is ready for the filets when it sizzles when you sprinkle a few drops of water in it. Add the filets (if there is a lot of “spitting” from the olive oil or the sizzle seems to be too fierce just turn down the heat to med).

You’ll know that the fish is ready to flip over when it turns a lovely golden color. The second side always takes less time to cook than the first so keep an eye on it. Depending on the thickness of the fish the filets may need some time in a 350 degree oven to finish cooking – about 5-8 minutes and be sure to cover with foil so that the oven doesn’t dry-out the fish. (You’ll know the filets are cooked through when a fork will slide easily through or if it flakes easily.) Or if the filets are relatively thin and cooked through after the second side turns golden then simply turn off the heat and place aluminum foil to cover the fish until you’re ready to serve.

I serve this fish with a lemon wedge and a verdant heap of mixed greens dressed with a simple lemon vinaigrette.

Here is my simple recipe for lemon vinaigrette:

1 1/4 Tablespoon lemon juice (freshly squeezed, of course)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
6 turns of a pepper mill for freshly cracked pepper
1 teaspoon honey

This will satisfy a large bowl of greens…

Tags: Entertaining · Entree · Fish

4 responses so far ↓

  • Chelsie Cobb // Apr 25, 2006 at 10:39 am

    Geneve! I am so impressed by this. Your entire blog page is awesome. Love the clean pictures and the fresh and simple dishes. I will definitely make this fish dish. We have friends coming to town for the weekend and this will be a perfect thing to prepare for them. Thank you for sharing!!

  • geneve // Apr 25, 2006 at 3:22 pm

    Thanks Chelsie! You’ll have to let me know how it turns out….

  • kareem // Apr 30, 2006 at 11:47 pm

    I found this tastier with a clove or two of garlic thrown into the frying pan right before the fish is added…

  • Zia // Mar 25, 2008 at 5:17 am

    This fish dish is quick and simple. I’ve actually been cooking my fish this way for a long time. Adding garlic to the oil before cooking is a good way to add extra flavor. Concerning the vinegarette, I use the same recipe however, I add dried oregano flakes and grated cheese (finely grated – almost looks powdery rather than shreds – although you can use that also). It adds tons of flavor and is oh so good!