From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.
1 cup panko (Japanese breadcrumbs)
1 Tbsp fresh basil, chopped
1 Tbsp of fresh, flat-leaf parsley, chopped
1/2 tsp onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 Tbsp all-purpose flour
6 (6-ounce) halibut fillets
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil, divided
- Preheat over to 450F.
- Combine first 5 ingredients in a shallow dish.
- Place egg whites and egg in a shallow dish.
- Sprinkle fish with salt and pepper.
- Dredge fish in flour.
- Dig in egg mixture; dredge in panko mixture.
- Heat 1 Tbsp oil a large non-stick skillet over medium-high heat.
- Add 3 fish fillets; cook 2-1/2 minutes on each side or until browned.
- Place fish on a broiler plan coated with cooking spray,
- Repeat procedure with remaining 1 Tbsp oil and remaining fish.
- Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Yield, 6 servings (1 fillet each)