Panko Crusted Hake with Tomato, Parmesan + Basil
Serves 2
2 6-8 oz. fillets of hake, thick end
2 slices of tomato, about 1/4-1/2 inch thick
3 T grated reggiano Parmesan cheese
2 T basil chiffonade instructions below
Butter, a few dabs for each fillet
1 egg, beaten
Panko crumbs
Balsamic vinegar
Salt and pepper
Preheat oven to 500ยบ
To prepare basil chiffinade, layer several basil leaves on top of each other then roll them tightly lengthwise, then slice very thinly diagonally
Dip fillets in egg wash then coat with panko crumbs
Top fillets with a few dabs of butter
Season with salt and pepper and bake for 7-8 min.
Top fillets with tomato slice and sprinkle with Parmesan (sprinkle some on the fillet too)
Turn heat up to broil and when Parmesan begins to sizzle and brown and fish is barely opaque in the center, plate the fish
Top each tomato with basil chiffonade and sprinkle with a little balsamic vinegar
No comments:
Post a Comment