This simple oven-roasting method can be used for any type of firm white fish. Serve this recipe with Barley and Brussels Sprouts.
Oxmoor House JANUARY 2005
Preheat oven to 425°.
Coat fillets with cooking spray; sprinkle with salt and pepper. Place fillets on a foil-lined baking sheet.
Place bread in a blender or food processor; pulse 5 times or until coarse crumbs measure 1/2 cup.
Combine breadcrumbs, parsley, chives, and 1 1/2 teaspoons butter in a small bowl; toss well. Spoon breadcrumb mixture on top of fillets, pressing down gently. Drizzle remaining butter over breadcrumb mixture.
Bake at 425° for 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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