Fresh fish is best, of course, but frozen is fine for this recipe if you pat dry the thawed fillets with a paper towel and allow to drain onto another in the refrigerator for an hour or so before cooking to absorb the excess liquid that frozen fillets pick up.
Ingredients:
4 fish fillets of Pollock, Tilapia, Flounder, Grouper, or any other thin fillet.
1/4 c. Japanese Panko breading or dry bread crumbs, optional
1/2 tsp. salt, optional
1/2 tsp. fresh ground pepper
Zest from half a lemon
1 to 2 T lemon juice
Extra virgin olive oil
Method:
Lightly oil a metal sheet pan. Combine salt, pepper, lemon juice, and lemon zest. Lay fillets out on sheet pan and sprinkle with each with app. 1 T of the lemon pepper mixture. Bake on a lower shelf for 8 min. or until flaky, then broil for 5 to 7 minutes till golden brown. Drizzle on lemon juice, add a lemon twist and serve.
4 servings