Parmesan Crusted Market Catch Recipe
creek shrimp & jasmine rice pirloo, warm asparagus, sweet corn & tomato salad, citrus beurre blanc
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Ingredients
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For the Parmesan Crusted Fish
For the Jasmine Rice Pirloo
For the Warm Asparagus and Sweet Corn & Tomato Salad
For the Citrus Beurre Blanc
Method
Preparing the Parmesan Crusted Fish
- 1
Preheat the oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the crust
In a bowl, mix together the grated Parmesan cheese, breadcrumbs, melted butter, salt, and black pepper.
- 3
Crust the fish
Place the fish fillets on a baking sheet lined with parchment paper. Press the Parmesan mixture onto the top of each fillet.
- 4
Bake
Bake the fish in the preheated oven for 15-20 minutes until the crust is golden brown and the fish is cooked through.
Cooking the Jasmine Rice Pirloo
- 5
- 6
Cook the rice
Add jasmine rice to the pan, stirring to coat. Pour in the broth and salt. Bring to a boil, then reduce to low heat. Cover and simmer for 15 minutes.
- 7
Fluff the rice
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Making the Warm Asparagus and Sweet Corn & Tomato Salad
- 8
Blanch asparagus
In a pot of boiling water, blanch the asparagus for 2-3 minutes until tender-crisp. Drain and shock in cold water.
- 9
Combine ingredients
In a large bowl, combine blanched asparagus, sweet corn, and cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Preparing Citrus Beurre Blanc
- 10
Make the reduction
In a saucepan, combine minced shallots and white wine. Bring to a boil and reduce until about 2 tablespoons of liquid remain.
- 11
Emulsify the butter
Reduce heat to low and whisk in the cold butter, a few cubes at a time, until fully incorporated. Add lemon juice and a pinch of salt. Keep warm until ready to serve.
