I never imagined I would say this but I am so over bread. Polishing off the leftover stuffing has done me in. And I was still left with an entire loaf of sourdough that I didn’t use. What the heck was I supposed to do with that? I’ll tell you what I did with it…I made breadcrumbs.
I used to have breadcrumbs in the house, but got rid of them during the Great South Beach Pantry Purge of 2008. I tried to find wheat breadcrumbs in the store but if they exist, Wegmans and Harris Teeter don’t know about them. So I cut up the entire loaf of bread and ran it through the food processor. Which was great because I had a recipe to test and I needed breadcrumbs. Now, to be completely honest, this recipe had been hanging out in the food folder since 2003. As you can see, sometimes it just takes me a while to get where I’m going. And sometimes, when I get there, I could kick myself for procrastinating so long.
Because you see, this is such an easy dish. It’s ideal for a night when you don’t feel like a big production in the kitchen. Or when you’re still brooding over a holiday meal that didn’t quite meet your expectations, this dinner will make you forget all about it. Regardless of why you choose to try this recipe, your ego will thank you. I promise.
Baked Fish with Parmesan Crumbs
Feel free to use any lean white fish such as flounder, cod, or haddock. I used orange roughy.
- 4 fish fillets (1 1/2 to 2 pounds total)
- 4 tablespoons butter
- 1/2 cup bread crumbs
- 3/4 cup grated parmesan cheese
- grated lemon zest
Preheat oven to 425 degrees. Pat fish fillets dry. Place in a baking dish, roasting pan, or sheet pan.
In a small skillet or saucepan over low heat, melt the butter. Turn off the heat, add the breadcrumbs and cheese and lemon zest, and mix till evenly combined. Pat the mixture on top of the fish.
Bake for about 15 minutes until the fish is cooked through and the topping is golden. Serve hot.