Oven-baked Redfish Recipe

Name: Mickey Mantle's Steakhouses Oven-Baked Redfish Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Redfish fillets; 1 cup Hazelnuts, crushed; 1 cup White cheddar cheese, shredded; 1 cup Parmesan cheese, grated; 1 stick Butter; 2 tbs Shallots, minced; 0.5 cup White wine; 0.5 cup Heavy cream; 2 tbs Fresh lemon juice; 1 pound Haricots verts (French green beans); 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Mickey Mantle's Steakhouse

Time45m

Serves4

Hazelnut, White Cheddar & Parmesan Encrusted, Buerre Blanc & Haricots Verts

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Ingredients

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Ingredients for Oven-Baked Redfish

4 pieces Redfish fillets

1 cup Hazelnuts, crushed

1 cup White cheddar cheese, shredded

1 cup Parmesan cheese, grated

1 stick Butter

2 tbs Shallots, minced

1/2 cup White wine

1/2 cup Heavy cream

2 tbs Fresh lemon juice

1 pound Haricots verts (French green beans)

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Directions for Preparing Oven-Baked Redfish

Prepare the Redfish

Preheat the oven to 400°F (200°C). Rinse the redfish fillets and pat them dry with paper towels. Season with salt and black pepper.

Prepare the Encrust

In a mixing bowl, combine the crushed hazelnuts, shredded white cheddar cheese, and grated Parmesan cheese. Mix well.

Coat the Fillets

Place the seasoned redfish fillets on a greased baking sheet. Press the hazelnut and cheese mixture onto the top of each fillet, ensuring they are well-coated.

Bake the Fish

Bake the redfish in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

Prepare the Buerre Blanc Sauce

In a saucepan, melt 1 stick of butter over medium heat. Add the minced shallots and sauté until translucent. Pour in the white wine and let it reduce by half. Stir in the heavy cream and lemon juice, then whisk in the remaining butter until the sauce is smooth and creamy.

Cook the Haricots Verts

In a separate pot, bring salted water to a boil. Add the haricots verts and cook for about 3-4 minutes until bright green and tender-crisp. Drain and toss with olive oil, salt, and pepper.

Serve

Plate the baked redfish and drizzle with buerre blanc sauce. Serve alongside the haricots verts.