I've been craving something light and simple for dinner. So I turned to my fish section in my freezer. Mmm...perch...a nice light white fish. Perfect.
Panko Crusted Perch
- 1 perch fillet (1/2 lb) (you could use any type of white fish)
- 1/2 cup half and half (you can use milk)
- salt and pepper
- 3/4 - 1 cup Panko crumbs
- lemon pepper seasoning
- olive oil
- 1 tbsp butter
Oven to 450-500 degrees
Bring your fish to room temperature. Dip in milk and salt and pepper mixture. Transfer to Panko and lemon pepper mixture. Coat completely. Coat the bottom of a 6x9 or 9x9 pan with olive oil and butter combination. Put pan in oven to melt butter about 2 minutes. Add fish to pan drizzle with a bit of olive oil or melted butter and put back into oven for about 10 minutes. Your fish is done when it flakes easily and is no longer translucent.
It's got a wonderful crunch. Enjoy!