The Boat Galley Cookbook by Carolyn Shearlock & Jan Irons

Author:Carolyn Shearlock & Jan Irons
Language: eng
Format: epub
Publisher: McGraw-Hill Education
Published: 2013-03-21T16:00:00+00:00

Nut-Crusted Baked Fish Serves 2

This is Carolyn’s favorite way to prepare salmon, but this dish is good with many other types of fish as well.

Total Time: 30 minutes

Prep Time: 15 minutes Bake Time: 15 minutes

cooking spray or oil

2 fish fillets

salt and pepper, to taste

1 tablespoon melted butter, margarine, canola oil, or vegetable oil

2 tablespoons prepared mustard (whole grain or spicy are best)

1 tablespoon honey

1 tablespoon dry bread crumbs (page 51)

2 tablespoons finely chopped walnuts, pecans, or almonds

1. Preheat oven to 400°F. Spritz a baking pan large enough to hold the fillets in a single layer with cooking spray. A shallow pan will give a crispier crust. If you don’t have a baking pan, you can use a double layer of aluminum foil.

2. Place the fish fillets in the pan. If one side still has skin on it, place that side down. Sprinkle with salt and pepper.

3. In a cup or small bowl, mix the butter, mustard, and honey. Spread the mixture over the fish fillets, covering them as much as possible.

4. In another cup or small bowl, mix the bread crumbs and nuts. Evenly sprinkle the mixture over the fillets. Bake for 12 to 15 minutes, or until just done but not dry. Serve at once.

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