Fresh Catch Recipe
Garlic Panko Encrusted, Beurre Blanc
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Ingredients
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Fish
Panko Crust
Beurre Blanc Sauce
Method
Prepare the Fish
- 1
Season the Fish
Pat the fresh fish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Panko Crust
- 3
Mix the Crust Ingredients
In a medium bowl, combine the panko breadcrumbs, minced garlic, chopped parsley, olive oil, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated with the oil.
- 4
Coat the Fish
Press the panko mixture onto the top of each fish fillet, ensuring an even coating.
Bake the Fish
- 5
Bake
Place the coated fish fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Prepare the Beurre Blanc Sauce
- 6
Cook the Shallots
In a saucepan, combine the white wine and chopped shallots. Bring to a simmer over medium heat and reduce until almost all the liquid has evaporated.
- 7
Add Cream
Once the wine has reduced, add the heavy cream and simmer for an additional 2-3 minutes.
- 8
Incorporate Butter
Reduce heat to low and whisk in the cold, cubed butter, a few pieces at a time. Stir until the sauce is smooth and creamy.
- 9
Season the Sauce
Add lemon juice, and season the beurre blanc with salt and black pepper to taste.
Serve
- 10
Plate the Dish
Place the baked fish fillets on plates and drizzle the beurre blanc sauce over the top. Serve immediately.
