The simplicity of this simple Italian fish dish is what makes it grand. Part of the alluring charm of Italian cuisine is just this—the use of a handful of high quality, fresh ingredients that together make an utterly delectable dish. For this dish, you can really use any fish fillet you choose—I used Turbot, but it would be equally as tasty with sea bass, salmon, tilapia, halibut…even a topping for sweet shrimp! The fish is topped with a super flavorful, crunchy topping made from sautéing garlic, lemon zest, and fresh herbs in olive oil along with a touch of anchovy paste and crushed red pepper flakes. The results are slightly salty, crunchy and fresh crust with each bite of tender fish. I like to bake the fish on top of fresh lemon slices to enhance the fresh, lemon taste and add an overall brightness to the dish. A sprinkling of green olives on the plate is also a great way to add extra flavor and color.
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Baked Fish with Garlic-Herb Breadcrumbs & Green Olives
Ingredients:
- (2) 7-8 oz. fish fillets
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon anchovy paste
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- ¼ cup Panko breadcrumbs
- 1 Tablespoon chopped, fresh herbs (I used parsley and sage)
- Zest of 1 lemon
- 4 lemon slices
- Green olives, for serving
Directions:
- Preheat the oven to 400 degrees. Spray a baking sheet with olive oil cooking spray. Season both fish fillets with a pinch of salt and pepper. Place the fish fillets on the baking sheet.
- In a small skillet, heat the olive oil along with the crushed red pepper flakes, the minced garlic, and the anchovy paste. Cook, over medium-low heat, stirring constantly, for 1 minute or until the anchovy paste melts into the oil.
- Add into the oil the breadcrumbs, lemon zest, and fresh herbs. Reduce the heat to low and cook for 2 minutes.
- Top each fish fillet with half of the breadcrumb mixture. Bake in the preheated oven for 18-20 minutes, or until the fish is flaky in texture. Serve over greens with the green olives.
Tagged: baked fish, crust. anchovy paste, fresh herbs, garlic, green olives, Italian, Italy, lemon zest. lemons, panko, parsley, sage, Turbot
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