Fish Bake
Serves 4-6
Here’s a good one to lighten up the ol’ Friday Fish Fry! Try serving with Wilted Spinach and Tomato and Onion Salad.
Ingredients
For the Fish Bake:
- 2 cups panko breadcrumbs
- 1 cup grated Parmigiano Reggiano cheese
- Salt and pepper
- 2-2 1/2 pounds cod or other sustainable, firm, white, flakey fish fillets, cut into 4-5-inch chunks
- 1 recipe Roasted Garlic Aioli (recipe follows), made with 1/2 recipe Homemade Mayo (recipe follows) or store-bought mayonnaise
For the Roasted Garlic Aioli:
- 1 whole head of garlic
- Extra virgin olive oil (EVOO), for drizzling
- Salt and pepper
- 1/2 recipe Homemade Mayo (recipe follows) or 1 cup store-bought mayo
For the Homemade Mayo:
- 2 organic egg yolks
- A pinch of fine sea salt
- 4 teaspoons Dijon mustard
- Juice of 1/2 lemon
- 2 cups grapeseed oil or other mild flavored oil
Directions
For the Fish Bake:
- Pre-heat the oven to 400°F. Set an oven rack in middle of the oven.
In a shallow mixing bowl, combine the breadcrumbs and cheese; season with salt and pepper.
Place the cod on a wire rack set on top of a baking sheet. Slather the top side with one batch of Roasted Garlic Aioli and top with the breadcrumb mixture.
Bake for 15-20 minutes, or until cooked through and the breadcrumbs are brown and crispy.
For the Roasted Garlic Aioli:
- Pre-heat the oven to 400°F.
- Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil and drizzle with EVOO, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins. Reserve.
- Stir the roasted garlic cloves into the mayo. Chill until ready to use.
For the Homemade Mayo (if using):
- Whisk together the egg yolk, salt, Dijon mustard and lemon juice. While whisking, slowly stream in the oil. Once the mayo emulsifies, you can start to go a bit faster with the oil. The mayo will come together in 4-5 minutes.