Oven-“fried” fish

Rachael Ray

Serves: 4

  • 1  1/2 cups panko breadcrumbs
  • 4 Tbsp. butter, melted
  • A couple Tbsp. chopped fresh thyme
  • A couple Tbsp. finely chopped chives
  • 1 Tbsp. Old Bay Seasoning or Szeged fish rub (about a palmful)
  • 1 Tbsp. garlic powder (about a palmful)
  • 1 Tbsp. onion powder (about a palmful)
  • 1 lemon or lime, zested
  • 1  1/2-2 pounds cod from the thickest part of the fillet-cut into 8 rectangles, rinsed and dried

Position a rack in the middle of the oven and preheat to 400 degrees. Position a rack on a baking sheet. In a shallow dish, toss the panko with the melted butter. Season with the thyme, chives, Old Bay, onion powder, garlic powder and citrus zest.

Season the fish with salt. Place the egg whites in another shallow dish and beat until frothy. Coat the fish in the egg whites, the gently press into the panko mixture to coat evenly. Place on the rack-lined baking sheet. Bake the fish until the breading is a deep golden-brown, about 20 minutes.

*Chef’s note: This was pretty good. I expected a little more of a punch from so many yummy ingredients, but still a good classic breading. I was forced to use tilapia once again (between budget, family taste preferences and availability that day at the fish counter….), but I would have liked to try a sturdier fish.

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