Course cooking, dinner, lunch, Main Course, seafood
Servings 2servings
Equipment
cutting board
Sheet pan
Aluminum foil or Parchment paper
Knife
Cheese grater
Meat Thermometer
Measuring Spoons
Oven, broiler setting
Ingredients
2-4eachBranzino filet, skin on, scaled
Diamond kosher salt
2tspFresh Parsley, minced
1/2tspFresh Cilantro, minced
1/2tspFresh Thyme, chopped
4tbspPanko Breadcrumbs, plain
1stickButter, Cold – 1 stick (will only use 4 tbsp)
eachLemon wedge for garnish
Instructions
Preheat your oven to the broil setting (use high broil or set it to 450°F) and line a baking sheet with aluminum foil or parchment paper.
In a small bowl, roughly chop parsley, cilantro, and thyme, then mix them together.
Generously season both sides of your branzino fillet with kosher salt (about ½ tsp per side).
Place the branzino skin side up on the prepared baking sheet.
Evenly distribute the herb mixture over the skin of the branzino fillet. Sprinkle panko breadcrumbs evenly on top of the herbs, ensuring a consistent coating.
Using a cheese grater, grate approximately 2 tbsp of cold butter evenly over the fish. If the butter is too soft, briefly chill it in the freezer before grating.
Place the baking sheet in the preheated oven on the top rack underneath the broiler for about 5-7 minutes or until the fish reaches an internal temperature of 145°F. Keep a close eye to prevent overcooking.
Once done, carefully remove the branzino from the oven. Serve it with a lemon wedge for garnish.
Video
Notes
If you do not have brazino filet, this recipe can also be made with chicken cutlets or you can substitute branzino with other mild-flavored and flaky fish. The decision to leave the skin on or remove it depends on the type of fish you choose. Here are a few alternatives and recommendations for each:
Sea Bass: Similar to branzino, sea bass has a mild flavor and flaky texture that works well for this dish. Keep the skin on for added flavor and texture.
Flounder: Flounder has a delicate flavor and a thin fillet, making it a good choice for a panko and herb crust. Use skinless fillets for a consistent crust.
Tilapia: Tilapia is a mild and versatile fish that takes on flavors well. It's budget-friendly and widely available. No need to worry about skin; it's usually skinless.
Cod: Cod has a mild taste and a flaky texture. It's a popular choice for various cooking methods, including crusting. Choose skinless cod fillets for best results.
Haddock: Haddock is another white fish with a mild flavor that pairs nicely with panko and herbs. Skin on or off, based on your preference.
When substituting, keep in mind that cooking times may vary slightly depending on the thickness of the fillets. Ensure that the fish reaches an internal temperature of 145°F (63°C) for safe consumption. Adjust the cooking time accordingly based on the type and thickness of the fish you choose. Enjoy your panko and herb-crusted fish!
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