Parmesan Tarragon Chive Crusted Fish

My dad taught me a new trick to making crispy breaded baked fish. Usually what you do for breaded baked fish is to dip the fish in egg and then dredge in the crumb coating, but Dad said you can skip all that messy stuff and get a really nice crumb coating on your fish … he said what you do is simply salt & pepper the fish, then dredge it in flour. Let it sit a while and the flour will make a sticky coating on the fish, then you dip your fish in the breadcrumb coating.

I told him he was full of it. No way would that work. But he persisted and so we ended up making fish dad’s way. And I totally had to eat my words … it worked!  We made a HUGE tray of fish for the family crowd and they gobbled it up. We had to set some aside so my brother in law (who was out working on something or other …) would get some.

The same crumb topping works really nicely on baked asparagus too … make them together for a simple, fast, elegant and healthy meal. I’ve made this now with both Parmesan and Asiago cheese … they both work beautifully.

Serve with Roasted Asparagus for a super simple, beautiful, healthy, delicious, quick meal. The same crumb topping goes on both the fish and the asparagus to make it super easy!

Parmesan Tarragon Chive Crusted Fish

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

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Ingredients

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For the breading:

• 2 cups whole wheat breadcrumbs
• 1/2 cup cornmeal
• 1/2 – 1 teaspoon granulated garlic
• 1/2 – 1 cup grated Parmesan or Asiago cheese
• 1 – 2 teaspoons Red Robin Seasoning
• Several fresh sprigs of tarragon & chives and a few oregano leaves or sprigs of dill

For the fish:

• A bunch of fish fillets (allow 1/4 lb or so per person)
• Red Robin Seasoning (or salt) & freshly ground pepper
• All purpose flour

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Instructions

1. Preheat the oven to 425 F. Spray a baking sheet with cooking spray.
2. In a food processor or handi chopper, blend all the breading ingredients together until the herbs are finely chopped and everything is well mixed.
3. Now, take the fish fillets and season them lightly with Red Robin Seasoning & pepper, then dredge in flour. Let the fish set for 10 – 15 minutes or until the flour is sort of absorbed and the fish are just slightly sticky to the touch.
4. Put about 1/2 cup of the breadcrumb mixture on a plate or flat bowl that fits the size of the fish, then dredge the fish in the breadcrumbs. Add more of the crumb mixture if needed to bread all your fish. Set the fish back on the baking sheet, spray with cooking spray and bake for about 7 – 10 minutes or until the fish is perfectly flaky and tender.
5. Serve immediately, garnished with chive flowers if you like.

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Notes

There is enough breading here to make LOTS of fish. Use just a small amount of crumbs in the bowl you are breading fish in, and then if you have leftover crumbs (that haven’t touched the raw fish), store them in a container in the freezer for a super-fast meal idea. This same approach can also be used on chicken.

You could easily make this recipe gluten free by using crushed rice crackers, GF breadcrumbs or rice cereal in place of the breadcrumbs.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck and Seafood Frenzy Friday.