PERCH FISH FILLET RECIPES

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OCEAN PERCH RECIPE - JUST A PINCH RECIPES



Ocean Perch Recipe - Just A Pinch Recipes image

I made this recipe for my husbands enjoyment, since I am allergic to this and many other sea foods. I even made hush puppies and Cole Slaw to go with it, and served Stouffer's Mac & Cheese with it. He loved this rare treat, which made me happy. This recipe is crispy like fried, but is baked in the oven instead. It is quite simple and easy to make, especially if you use the Japanese Bread Crumbs called Panko. The fish stays moist and flakey, and my husband says it taste great. Give it a try the next time you are in the mood for fish, and want to save a few extra calories by baking it.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Fish

Prep Time 25 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 8

1 pound(s) ocean perch fillets,(or fish of your choice)
2 large eggs, room temperature
11/2 tablespoon(s) lemon juice
1 1/2 cup(s) panko bread crumbs
1 teaspoon(s) dill weed
1/2 teaspoon(s) kosher salt
1 teaspoon(s) white pepper
2 teaspoon(s) each garlic powder, paprika, & old bay seasoning

Steps:

  • Preheat oven to 400 degrees F. Some of the ingredients used to season the fish.
  • In a small bowl add eggs salt, pepper & lemon juice, then beat till blended together. The fillets were rather small, no wonder they were on sale.
  • In a large zip lock bag or bowl, add the panko bread crumbs, paprika, old bay seasoning, dill & garlic powder, shake or stir to blend together.
  • Add a wire baking rack to a large shallow pan then spray with non stick cooking spray, and set aside till needed.
  • Dip fish into egg batter then coat both sides of fish with panko bread crumbs mixture. Place on prepared wire rack, leaving a little space between each piece for even heat distribution. Spray lightly with non stick cooking spray.
  • Bake in preheated 400 degree F. oven for 10 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedge & tartar or Hot Sauce as desired. Didn't get a chance to take a picture of the plate that was served, it disappeared so fast. This picture is from my recipe called Crispy Oven Fried Fish.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER - NYT COOKING



Pan-Roasted Fish Fillets With Herb Butter - NYT Cooking image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Total Time 20 minutes

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 461, UnsaturatedFatContent 25 grams, CarbohydrateContent 5 grams, FatContent 37 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 10 grams, SodiumContent 471 milligrams, SugarContent 0 grams, TransFatContent 1 gram

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