By Everything Tasty Kitchen on April 01, 2011
Photo by Everything Tasty Kitchen
Photo by Everything Tasty Kitchen
"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!"
Serving Size: 1 (353 g)
Servings Per Recipe: 2
"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."
"I was looking for a baked fish recipe for a large luncheon. When I saw this one - it looked perfect for what I wanted. We did a test drive tonight and it wss even better than I expected. The description of the dish was very accurate. We used a very large homegrown Meyer Lemon. We baked it in a shallow pan and served in on top of a spoonful of long grain brown rice."
"Fish was moist, topping was tasty but did not brown up as much as we prefer. Think it needs more olive oil/ butter in topping maybe doubled. I did not have olive oil spray so perhaps that would solve browning problem. Love the onion with lemon wine sauce-unique and delicious. We think this is much better than an Arizona fish fry. Wish ingredients were listed in same order as directions. Thank you for sharing."
"This was just OK. The panko topping never did get crunchy. Baked x25 min. & the fish was done but this dish just wasn't memorable. (used cod) We won't be making this again. Sorry."
"Very tasty recipe for fish! I used cod but would like to try this with tilapia. My only recommendation is to use more olive oil/butter in the topping (maybe 2 Tbsp or more) as mine was too dry with only 1 tsp of each. I also caramelized the onions a bit while softening them. Made for Name That Ingredient. Thanks!"
"I use this as my go- to recipe for sweet cod ( scrod)
The thick chunks cook up sweet & moist.
I don't do the onions just pan fry the panko crumbs with some herbs & butter
20 minutes prior I throw in on a sheet pan, potatoes with chopped garlic for roasted potatoes
All @400 degrees it's a perfect combo!"