Really though, this recipe is not all that new. It is a tried and true, long time favorite way to cook white fish; dip it in a sauce, bread it, and finally, bake it. My Christmas present this year was a year long subscribtion to Cook’s Illustrated (CI). A wonderfully thorough and insightful cooking magazine that goes beyond the recipes and deep into the hows and whys and why nots of the final results. While I love CI, I was blown away by Cook’s Country, an offshoot of CI that showed up in my mail box the other day. I am thinking it is some sort of free trial, I am thinking it worked and I am thinking I am their newest subscriber! Anyway, I had some Ling Cod thawing on the counter, wondering what to do with it when this little foodie gem arrived in the mail pile. Sometimes serendipity steps in and just as I was pondering my Ling Cod dinner, I flipped to this page, “Baked Fish with Crispy Crumbs”. Obviously, this was the answer.
I have eaten baken Ling Cod before, prepared by one of the Elwoods, either my wonderful main man, or his wonderful mother. As a fisher family, they have both eaten and cooked Ling Cod many a times and dare I say, are master’s of the craft of cooking fish. I on the other hand, am not, and had yet to cook Ling Cod on my own. Slowly I am gaining confidence in my ability to cook fish, and am finding that it is not that hard and a few simple rules will go a very long way.
So, there I am, recipe in hand, fish thawed and waiting preparation, now all there is to do, is begin. The recipe is simple, but, of course, I was lacking a few key ingredients. I did not have any Panko bread crumbs, or parsley. The parsley was not a big deal, I used rosemary from the giant, thriving plant out my front door, but the bread crumbs eluded me. At first I thought I would toasted some bread and make my own, but I was concerned it might be too soggy. I didn’t have any crackers or cereal… but wait! I do have some Stacy’s Multigrain Pita Chips! Out came the food processor and there were my bread crumbs, problem solved!
The total prep time on the recipe is maybe 20 mins, and is extremely easy. Most likely you have everything you need already if you are willing to make a few substitutions like me! I highly reccomend the Pita Chips, the fish turned out awesome. The breading was crispy, flavorful, and stayed on the fish. The Ling Cod itself was delightful, I didn’t over cook it and it flaked perfectly onto our folks. Go ahead, give it a go, and surprise your self with the ease of cooking this wonderful fish.
Baked Fish with Crispy Crumbs
Recipe from Cook’s Country Magazine, January 2015
3 tbs butter (I used coconut oil for the sautee and to grease my broil sheet)
1 large shallot, minced
Salt and Pepper
1 garlic clove, minced
1 tsp fresh thyme
1 cup bread crumbs (pita chips in my opinion)
1 tbs fresh rosemary or parsley
2 tbs mayo
1 large egg yolk
1/2 tsp lemon zest
Ling Cod portions, skinned, about 1-1.5 in. thick
1. Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack inside rimmed baking sheet and spray with vegetable oil spray (or coat with coconut oil). Melt butter or oil in skillet over medium heat. Add shallot and 1/2 tsp of salt and food until softened, about 3 minutes. Add garlic and thyme ( I also added rosemary at this time) and cook until fragrant, about 30 seconds. Add crumbs and pepper and cook, stirring constantly, until evenly browned, 5 to 7 minutes. Remove from heat and stir in parsley. Transfer bread crumb mixture to shallow dish and let cool for 10 minutes.
2. Whisk mayo, egg yolk, lemon zest, and pepper together in bowl. Pat fish dry with paper towels and season with salt and pepper. Coat tops of fillets evenly with mayo mixture. Working with 1 fillet at a time, dredge coated side in crumb mixture, pressing gently to adhere, and place fish crumb side up on prepared wire rack (I don’t have a wire rack so I used my broil sheet which has slots in it). Bake until centers are just opaque and fish register 135 degrees, 30 to 40 minutes ( mine was perfect after 35), rotating pan halfway through baking. Serve and enjoy.
I don’t have a photo of the finished product because I didn’t think ahead about making a blog posted, but when it turned out so good I had too. So, sorry for lack of photos, but I hope you try this one and love it!