Joe’s White Fish Recipe

Joe and his wife Joy have been customers since the very beginning. He’s used our lingcod and halibut with this recipe and say it can’t be beat. His secret to success with this recipe is using a rack to elevate the fish when cooking so it cooks evenly and you get a nice crust.

Ingredients:

2 Tablespoons unsalted butter
1 small shallot, minced
salt & fresh ground pepper
1 clove garlic, minced
1/4 teaspoon fresh thyme, minced (or dried)
1 1/2 Tablespoons fresh parsley, minced
1/2 cup of Panko bread crumbs
2 Tablesoons Hellmans Real Mayonnaise
1/4 Tablespoon grated lemon zest
2 ( 6 – 8 ounce ) skinless lingcod fillets ( or your choice of white fish) 1 to 1 1/2 inches thick

Instructions: 

Adjust oven rack to middle position and heat oven to 300 degrees. Set a wire rack in a rimmed baking sheet and spray with vegetable oil. ( I use coconut oil rubbed in by hand )

Melt the butter in a 10 inch skillet over medium heat. Add the minced shallot and 1/8 t salt and cook until shallots are softened, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in the Panko and add 1/8 t pepper and cook stirring often, until Panko is deep golden brown, 5 to 8 minutes. Transfer the Panko to a shallow dish to cool slightly and then stir in Parsley.  

Whisk Mayonnaise, lemon zest and 1/8 t of pepper together in a bowl. Now “pad” the fish fillets with paper towels and season with salt and pepper. Coat fillets evenly with mayonnaise mixture. Working with one fillet at a time, dredge in Panko mixture, pressing gently to adhere. Place fillets on the rack and bake until fish flakes apart when gently prodded with a pairing knife and registers 140 degrees, 30 to 35 minutes.