Lemon Pepper Panko Crusted Fish Recipes

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

LEMONGRASS-PANKO CRUSTED SEA BASS

Steps:

• 2 cups panko
• 3 kaffir lime leaves
• 2 tablespoons dried lemongrass
• Preheat oven to 350 degrees F.
• For the Green Curry Sauce:
• Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.
• For the Gingered Basmati Rice:
• Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
• For the Stir-Fried Vegetables:
• Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.
• For the Lemongrass-Panko Crust:
• Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.
• For the Chili Oil:
• Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.
• For the Sea Bass:
• Preheat oven to 400 degrees F.
• Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
• Serve the fish with the sauce alongside the rice and vegetables.