Sauteed Fish Fillets with Fresh Italian Bread Crumbs
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
¼ cup packed fresh parsley 2 cloves garlic, minced1 slice hearty white sandwich bread, torn into 1-inch pieces4 tablespoons olive oil 1 teaspoon grated lemon zest and 3 tablespoons juice from 2 lemonsSalt and pepper ½ cup all-purpose flour 4 boneless, skinless, thick white fish fillets (see note above)¼ cup water 3 tablespoons unsalted butter
Before You Begin
Use 3/4- to 1-inch-thick pieces of fish, each weighing about 6 ounces. This will allow you to cook all four pieces in one batch.
Instructions
- Process parsley and garlic in food processor until minced. Add bread and pulse into fine crumbs. Cook crumbs with 1 tablespoon oil in large nonstick skillet over medium-high heat until browned, about 5 minutes. Stir in zest and season with salt and pepper. Transfer mixture to small bowl and wipe out skillet.
- Place flour in shallow dish. Pat fish dry with paper towels, season with salt and pepper, dredge in flour, and shake to remove excess flour. Heat remaining 3 tablespoons oil in skillet over medium-high heat until shimmering. Cook fish, without moving, until golden brown, 3 to 4 minutes. Flip and cook until thickest part of fillets flakes easily, 2 to 3 minutes.
- Transfer fillets to serving plate and tent with foil. Reduce heat to medium, add lemon juice and water, and use wooden spoon to scrape browned bits from bottom of pan. Simmer until thick and syrupy, about 4 minutes. Pour in accumulated juices from fish, whisk in butter, and adjust seasonings. Pour sauce over fish and sprinkle tops with seasoned crumbs. Serve.
Yield
Serves 4Ingredients
¼ cup packed fresh parsley
2 cloves garlic, minced
1 slice hearty white sandwich bread, torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated lemon zest and 3 tablespoons juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
4 boneless, skinless, thick white fish fillets (see note above)
¼ cup water
3 tablespoons unsalted butter
Ingredients
¼ cup packed fresh parsley
2 cloves garlic, minced
1 slice hearty white sandwich bread, torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated lemon zest and 3 tablespoons juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
4 boneless, skinless, thick white fish fillets (see note above)
¼ cup water
3 tablespoons unsalted butter
Ingredients
¼ cup packed fresh parsley
2 cloves garlic, minced
1 slice hearty white sandwich bread, torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated lemon zest and 3 tablespoons juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
4 boneless, skinless, thick white fish fillets (see note above)
¼ cup water
3 tablespoons unsalted butter
Why This Recipe Works
Most sautéed fish recipes use packaged bread crumbs to add flavor and texture, but we thought store-bought bread crumbs lent our recipe a gritty, sandy texture. So we made our own bread crumbs out of hearty white sandwich bread. We browned the bread crumbs in oil and sprinkled them on the fish after it was cooked. We finished the dish by making a lemony sauce that we drizzled on the fish before adding the bread crumbs.
Before You Begin
Use 3/4- to 1-inch-thick pieces of fish, each weighing about 6 ounces. This will allow you to cook all four pieces in one batch.
Instructions
- Process parsley and garlic in food processor until minced. Add bread and pulse into fine crumbs. Cook crumbs with 1 tablespoon oil in large nonstick skillet over medium-high heat until browned, about 5 minutes. Stir in zest and season with salt and pepper. Transfer mixture to small bowl and wipe out skillet.
- Place flour in shallow dish. Pat fish dry with paper towels, season with salt and pepper, dredge in flour, and shake to remove excess flour. Heat remaining 3 tablespoons oil in skillet over medium-high heat until shimmering. Cook fish, without moving, until golden brown, 3 to 4 minutes. Flip and cook until thickest part of fillets flakes easily, 2 to 3 minutes.
- Transfer fillets to serving plate and tent with foil. Reduce heat to medium, add lemon juice and water, and use wooden spoon to scrape browned bits from bottom of pan. Simmer until thick and syrupy, about 4 minutes. Pour in accumulated juices from fish, whisk in butter, and adjust seasonings. Pour sauce over fish and sprinkle tops with seasoned crumbs. Serve.
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