Baked Fresh Fish Mauna Kea Recipe

Prep and preheat

Preheat oven to 400°F (200°C). Pat fish fillets dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly oil a baking dish or line with parchment.

Make garlic aioli

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves (from the minced garlic ingredient), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 tablespoon chopped parsley. Taste and adjust salt if needed. Reserve about 3 tablespoons of aioli for serving; the remainder will be spread under the crust.

Prepare parmesan-panko crust

In a medium bowl mix 1 cup panko breadcrumbs, 3/4 cup grated Parmesan, 2 tablespoons melted butter, remaining 2 minced garlic cloves, and 1 tablespoon chopped parsley. Stir until crumbs are evenly moistened. Add 1 tablespoon olive oil if mixture seems too dry.

Assemble and bake

Spread a thin layer (about 1 tablespoon) of the garlic aioli over the top of each seasoned fish fillet. Press a generous layer (about 1/4 to 1/3 cup) of the Parmesan-panko mixture onto the aioli-covered top of each fillet so it adheres. Place fillets in the prepared baking dish. Lightly spray or brush the tops with the additional 1 tablespoon olive oil to help browning. Bake in the preheated oven 12–16 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork and the crust is golden brown. For extra browning, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Finish

Remove from oven and let rest 2 minutes. Spoon reserved aioli on each fillet or serve aioli on the side. Garnish with lemon wedges and remaining chopped parsley.

Season shrimp

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Fry garlic

Heat a large wok or skillet over medium-high heat until hot. Add 2 tablespoons vegetable oil. Add the thinly sliced garlic and stir/fry 30–45 seconds until fragrant and just starting to color. Remove half of the garlic slices with a slotted spoon and reserve for garnish (this yields crisp fried garlic).

Cook shrimp

Increase heat to high, return the wok to the heat, add the seasoned shrimp in a single layer. Stir-fry 1–2 minutes per side until pink and just cooked through. Add 1 tablespoon light soy sauce, 1 teaspoon mirin (or dry sherry), and 1/4 tsp chili flakes if using. Toss to coat for 15–30 seconds. Remove from heat and stir in sliced green onions.

Plate shrimp

Reserve 2 cooked garlic shrimp per plate (if preparing multiple servings, allocate accordingly). Top each plate's shrimp with some of the reserved crisp garlic slices for texture.

Bring a pot of water to a boil and blanch broccoli, carrots, snap peas and baby corn 1–2 minutes until bright and slightly tender. Drain and immediately plunge into ice water to stop cooking (optional for retaining color), then drain thoroughly.

Heat 1 tablespoon butter or olive oil in a skillet over medium-high heat. Add the drained vegetables and stir-fry 2–3 minutes until heated through and slightly blistered. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 teaspoon lemon zest (if using). Toss to combine and remove from heat.

Prepare chosen starch: steam jasmine rice or reheat mashed potatoes so they are hot and ready to serve (amounts above serve four).

To assemble each plate: place a serving of chosen starch on the plate, add a generous portion of mixed vegetables, place one baked fish fillet (with crust) beside the starch, and arrange two wok-fried garlic shrimp on top or alongside the fish. Spoon extra garlic aioli on the side or over the fish as desired, garnish with lemon wedge and remaining parsley.

Serve immediately while fish is warm and shrimp are hot.