Please enter the email you’re using for this account.
I call this “lazy fish” because it’s the perfect recipe to make on a lazy day. You aren’t the only one who gets tired of cooking, trust me. This recipe has become a weekly staple in my household. Choose any thick-fleshed fish fillet you like, coat it with a simple crumb topping, and roast it for no more than several minutes. The golden crumbs include a mixture of cornflake crumbs, panko, lemon, and a hint of sun-dried tomato. This is definitely a crowd-pleaser. Serve it with a tossed salad and dinner is set. I love making this dish for a party because it doesn’t take long to prepare and everyone likes it. You can make the crumbs ahead of time and store them in the fridge, so they are set to go when you need them. Then pick up some fresh fish and you’re ready to roll.
1 thick-fleshed, skin-on fish fillet, such as salmon, arctic char, halibut, flounder, or sea bass, about 2 pounds (1 kilogram)
Heaven & Earth Date Syrup, pure maple syrup, agave nectar, or pure raw honey for drizzling
yellow mustard for drizzling
1/4 cup Gefen Corn Flake Crumbs
1/3 cup Gefen Panko
zest and juce of 1/2 lemon
freshly ground Gefen Black Pepper
3 drained oil packed sun-dried tomatoes, chopped
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place the fish, skin side down, on the prepared baking sheet. Drizzle a little silan and mustard on the fish and rub them in using your fingers. Sprinkle with a thick layer of the crumb topping.
Roast until the fish is just cooked through, about 12 minutes, depending on the thickness of the fillet. To test for doneness, use a sharp knife to cut through the crumb topping. Peek into the center of the fillet to see if it’s opaque, and then cover up the slit with more crumbs. Serve right away or let cool and serve at room temperature.
Reprinted from The New Kosher by Kim Kushner (Weldon Owen). Kim’s newest kosher cookbook is I Heart Kosher. Check her Instagram for more!
How Would You
Rate this recipe?
Please log in to rate
Reviews