Parmesan Crusted Fish Fillets

This is a quick and easy recipe that has great flavor yet still lets the fish be the star of the show!

Ingredients per pound of fillets

1/2 cup freshly grated Parmesan cheese

1/2 cup Panko (Japanese bread crumbs)

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

Fish fillets (about 1 pound total)

3-4 Tablespoons Olive oil for frying

1 lemon, cut into wedges

Directions

Preheat the oven to 350 degrees. In a shallow dish, combine the Parmesan, Panko with the paprika, parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the Parmesan Panko mixture.  Fry fillets for approx 2 min each side in hot Olive oil in an oven safe frying pan to brown.  Then place the pan in the 350 degree oven to finish. Bake until the fish is opaque in the thickest part, 8 to 12 minutes for approx ½ to 3/4 in. thick fillets fillets. Serve the fish with the lemon wedges.  Enjoy!

This recipe is so rich & delicious yet so easy to make. Its perfect
for those times when you really want to impress your guests and
calories just aren’t an issue. 2-3 lbs. Walleye fillets (or other
white fish)
Old Bay Seasoning
Panko bread crumbs
1 cup sour cream
2 cups mayonnaise
1 bunch chopped green onions
4-5 pieces bacon crumbled
1/2 tsp. garlic powder

Place filets in a baking dish and sprinkle with Old Bay seasoning and
bread crumbs. Mix next 5 ingredients together and completely cover the
filets with the mixture. Finish by covering the topping with more
breadcrumbs. Bake at 350 degrees for approximately 35-45 minutes, or
until the fish is done.

Poached Fish

As an alternative to the wonderful but very rich Walleye Olympia
recipe poached fish is a simple and delicious dish that can be
prepared quickly and easily. Poaching is a good technique for cooking
lean fish like Walleye, Pike, Tilapia, Cod, Snapper or Halibut, as
well as fatty fish like Salmon or Trout.

Poaching preserves moisture and adds flavor without adding fat and is
one of my favorite ways to prepare King Salmon. This method will work
with whole fish, fillets, or large chunks of larger fillets.

The following poaching bouillon recipe uses a mix of aromatics, spices
and acid, which will give the best results when poaching most kinds of
fish and shellfish. This is a typical one that is a good starting
point for your first attempt at poaching fish and can be easily
adjusted to taste.

2 quarts cold water
1/8 cup salt
1/2 cup white wine
1 small onion, peeled and chopped
1 medium rib celery, chopped
1 small carrot, peeled and chopped
1 bay leaf
1 sprig fresh thyme
4 fresh parsley stems
1/2 tsp black peppercorns, crushed
1/2 lemon, thinly sliced

If you’re poaching a whole fish, place the fish in the cold bouillon
and then bring it to a simmer. The liquid should fully cover the fish.
Otherwise (for fillets or other small portions), heat the bouillon
to a simmer in a stockpot or soup pot. When the liquid reaches 170°F
as measured with a thermometer, gently add the fish to the liquid. The
liquid should fully cover the fish. Don’t let it boil; the liquid
should remain about 170°F to 180°F. At the proper temperature, you
should see very few if any bubbles.

Cook for about five minutes, or until the fish is just done without
being overcooked.

Carefully remove the fish. If your sauce is already prepared, transfer
fish to a plate, coat with sauce and serve. If you plan to prepare a
velouté from the cooking liquid, keep the fish covered and warm while
you do the next step.

Transfer about half of the poaching liquid to a separate saucepan.
Reduce by about half, and whisk the resulting liquid into a simple
butter-flour roux to make a velouté sauce.

Sauce the fish and serve right away.