If you'd like a crunchy coating for mild, flaky fish but don't want to deep fry, try dipping the fish fillets in an egg wash, then in seasoned bread crumbs. Bake the fish for a short while in a hot oven, and you should have the dish you were looking for -- but it'll be way healthier than a fried fish dinner.
This also works quite well with boneless, skinless chicken breasts.
For a side dish, I simply sauteed mixed baby squashes from the farmer's market, adding some diced shallot, chopped roasted red pepper (from a jar) and capers.
To top the fish, I put a little of the sauce from the squash and served with lemon wedges.
Recipe: Oven-Fried Fish (Serves 2; can be doubled)
Ingredients:
2 8-ounce fish fillets, such as cod, flounder or tilapia
2 eggs, lightly beaten with 2 T water
1 tsp lemon-pepper seasoning
Dash of salt
1 cup plain bread crumbs
1 tsp dried thyme
Instructions:
Pat fish fillets dry with paper towels.
Place eggs and water in a medium, shallow bowl; add lemon-pepper and salt to eggs.
Sprinkle bread crumbs on a large sheet of waxed paper and sprinkle thyme over top of crumbs.
Using tongs, dip one fish fillet in the egg mixture, let excess drip off, then dredge fish in the bread crumbs. Use hands, if necessary, to evenly coat the fillet with seasoned crumbs. Place fillet on a clean sheet of waxed paper.
Repeat with other fillet.
Cover fish gently with more wax paper and refrigerate for 15-20 minutes.
Meanwhile, preheat oven to 425 degrees.
Place fish on a large baking sheet that has been coated with cooking spray.
Bake fish in preheated oven for 10-12 minutes (depending on thickness of fillets). Remove when coating has begun to brown. Don't overcook -- the fillets will turn dry if they stay in the oven too long.
Serve with lemon wedges.
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