Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs.
- Ready In:
- 1 lb fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed)
- 1 egg
- 2 tablespoons milk
- 1 cup fine breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon Italian herb seasoning
- 1⁄2 teaspoon dry mustard
- 2 tablespoons olive oil or 2 tablespoons canola oil
- Preheat oven to 450f degrees.
- Slice large fish fillets to size required.
- Beat egg and milk together in a bowl.
- Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
- Put oil on baking sheet and place in preheataed oven while coating fish.
- Dip each piece of fish in egg mixture and then in bread crub mixture.
- Press fish firmly into crumbs.
- Place fillets on hot oil on baking sheet.
- Flip immediately to ensure both side are oiled.
- For half inch thick fillets, bake four minutes, turn and bake four minutes more.
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This is the 2nd time I have made this recipe. The first time I made it before going to work as my hubby works shift work and eats his main meal before going to his job. Well, that day when I got home anticipating having a nice fish dinner, I looked and all that was left was an itsy bitsy piece and there was a note on the table saying "Boy, was that fish ever good, try it, I saved you a piece." Needless to say that is about all I had was a taste and ended up making something else for my meal. So, this time I made sure to make plenty (I used haddock both times). I basically did it in the frying pan on top of the stove as opposed to baking it and it turned out wonderfully well. It was easy, fast and made for a delicious supper along with baked sweet potatoes and green beans. I can see that this is going to be one of our most favorite "fish dinners". Thanks Derf.Reply
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