Prep 15 mins
Cook 20 mins
Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good!
- 1 1⁄2 lbs scrod fillets (cod or haddock)
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 large juicy lemon
- 1 medium onion, halved and sliced thin
- 1 cup panko breadcrumbs
- 1⁄4 cup white wine
- 1 pinch red pepper flakes
- 1 teaspoon parsley
- salt and pepper
- olive oil flavored cooking spray
- Preheat oven to 400 degrees F.
- In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
- In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
- Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
- Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
- Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
- Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
- Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
- Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
- Cover with tinfoil half way through baking if the top is browning to fast.
Made for Fall PAC 2011 and what a "wicked good" recipe. Your right, the panko crumbs make it delicious with some crunch and the cooking time was right on...the fish was soooo moist. The only thing I would do differently would be to cut the lemon juice down in the onions. With the wine (and my lemon was a big one) the onions and sauce was a little to tart for DH and I. Definately a keeper for 2011 and will be making this again. Thank you.
Quick and easy to make! Delicious too! I used fresh grouper because that was what looked best at the fish market, plus its one of my favorites. Loved the crunchy topping and the onions were perfect. This was a very different fish recipe for me, and I'm so happy I found it! Thanks for sharing!
Excellent!! I used cod and it turned out perfectly. I LOVED the panko coating AND the absolutely delicious onion mixture beneath the fish. This technique worked perfectly for our family because my husband isn't a fan of onions, etc... so I was able to lift out his fish and keep it separate, then put extra onion mixture from the bottom of the pan on my fish serving. Seriously good stuff here and going into my best of the best file. Made for Spring 2013 Pick A Chef.