Herb-crusted Whitefish Recipe
Pan-seared whitefish, crusted with Dijon mustard, herbs and bread crumbs. Served with Carolina Gold rice and sauteed spinach.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Herb Crust
In a small bowl, mix the chopped parsley, dill, bread crumbs, salt, and black pepper together.
- 2
Coat the Fish
Spread a thin layer of Dijon mustard over each whitefish fillet, ensuring an even coating.
- 3
Crust the Fish
Press the herb and breadcrumb mixture onto the mustard-coated side of each fillet, ensuring it adheres well.
- 4
Pan-Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Add the fillets crust-side down and cook for about 4-5 minutes until golden brown. Gently flip and cook for another 3-4 minutes until the fish is cooked through.
- 5
Prepare the Sides
While the fish is cooking, prepare Carolina Gold rice according to package instructions and sauté fresh spinach in a separate pan with a drizzle of olive oil until wilted.
- 6
Serve
Plate the herb-crusted whitefish alongside the Carolina Gold rice and sautéed spinach. Enjoy your meal!