We used our “cooling rack” method for baking this fish. Line a baking sheet with aluminum foil for easy clean-up. Place the a cooling rack on the sheet, preferably one with a higher profile so that hot air can readily circulate beneath. With hot air above and below, the fish cooks quickly and without turning. This makes a great fish dinner.
For the Baked Fish
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons water
2/3 cup bread crumbs
1/8 teaspoon cayenne pepper
Four medium filets of white fish such as halibut, haddock or Snapper
For the Maitre d’Hotel Butter
4 teaspoons butter
1/2 tablespoon finely chopped parsley
2 teaspoons lemon juice
- Preheat the oven to 425 degrees.
- Place an oven-proof cooling rack on a baking sheet lined with aluminum foil. The cooling rack should sit about an inch off the pan to allow air to circulate under the fish and cook from below as well as above.
- In one bowl, combine the flour, pepper, and salt.
- In another bowl, whisk the egg and water together.
- In a third bowl, combine the bread crumbs and cayenne pepper.
- Arrange the three bowls in this order: flour mixture, egg mixture, and bread crumb mixture.
- Dredge the fish pieces in the flour mixture, then the egg mixture, and then in the bread crumb mixture. Place the coated fish on the rack.
- Bake for 10 to 15 minutes or until the fish flakes easily with a fork. Baking times will vary with the thickness of the fish.
- While the fish are baking, beat the butter on low speed until creamy. Add the parsley, lemon juice, and pepper. Beat until thoroughly combined.
- After fish pieces are done cooking, spread the butter mixture on top of fish. Serve hot.
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