Andouille Encrusted Fresh Fish Recipe
Make Andouille Encrusted Fresh Fish Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Andouille Crust
Cooking
Method
Fish Preparation
- 1
Prepare the Fish
Rinse the fresh fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper. Drizzle the lemon juice over the fish and set aside to marinate for about 15 minutes.
Andouille Crust
- 2
Make the Andouille Crust
In a mixing bowl, combine the finely chopped Andouille sausage, panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, and paprika. Mix well until all ingredients are evenly distributed. Drizzle in the olive oil and mix again until the mixture is slightly moist and holds together when squeezed.
Cooking
- 3
Cook the Fish
Preheat your oven to 400°F (200°C). In a large oven-safe skillet, melt the butter over medium heat. Once melted, carefully place the marinated fish fillets in the skillet. Sear the fish for about 2-3 minutes on each side until golden brown. Remove the skillet from the heat and evenly distribute the Andouille crust mixture over the top of each fillet, pressing down gently to adhere.
- 4
Bake the Fish
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown. The internal temperature of the fish should reach 145°F (63°C).
- 5
