Prep 15 mins
Cook 25 mins
This is a Japanese dish with a Spanish twist, that is so good and really special if served with Roasted Sweet and Sour Onions. Adapted from Bon Appetit!
- 6 (6 ounce) cod fish fillets, with skin
- 1⁄2 cup sweet sherry
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- fresh ground black pepper
- 1 cup unsalted butter, room temperature
- 1 -2 garlic clove, peeled, flattened
- 1⁄4 cup panko breadcrumbs (or regular breadcrumbs, ground fine)
- 2 tablespoons fresh lemon juice
- 1 tablespoon smoked paprika
- kosher salt
- Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
- Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
- Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
- If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!