This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Everyone will be fighting over the crunchy seasoned breadcrumbs in Rachael’s quick + easy baked fish dish.
When making her Simple Seafood Lover’s Supper, she serves the fish after a first course of Spaghetti or Linguini with Red Clam Sauce. Round out the meal with a raw zucchini salad or shaved fennel and raw escarole dressed with lemon and EVOO, salt and pepper.
For an aperitif, try John’s Strawberry Negroni flavored with his homemade Strawberry-Infused Gin.
- 4 filets of branzini, 8-10 ounces, or center cut, thick sustainable cod filet ¼ cup EVOOJuice of 1 lemon Salt and pepper4 large fresh bay leaves1 to 2 cups panko or homemade large breadcrumbs 3 tablespoons butter 1 large clove garlic, crushedA handful of flat parsley, chopped
Preheat oven to 425°F, rack one above center.
Pat fish dry and place in oven-safe dish or baking sheet and toss in dressing of EVOO, lemon juice, salt, pepper and bay, arranging one bay leaf on each piece of fish. Let stand 10 to 15 minutes.
Place the breadcrumbs in a bowl, melt butter in small pan over medium heat and swirl with garlic a minute, add to crumbs with parsley and mix together.
Top fish with breadcrumbs and bake 12 minutes or until opaque and breadcrumbs are golden. Serve with a simple raw salad dressed with lemon and EVOO, salt and pepper.