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Seafood - In the Oven
Parmesan Pine Nut Breaded Fillets
A great dish for cooking boneless fillets of fresh Hybrid Striped Bass, Walleye, Trout, Steelhead, Perch or Char.
4 green onions, sliced on a bias
8 oz sliced fresh mushrooms
1/4 bell pepper, sliced 1/4 x 1/2 inch
1 TBS minced fresh oregano, or herbs of your choice
2 TBS white wine or stock
1 tsp Tony's Tuscan Grill Seasoning, separated
2 TBS olive oil and/or melted butter
2-3 serving sized boneless fish fillets (Hybrid Striped Bass, Walleye, Trout, Steelhead, Perch or Char.)
2 TBS Parmigiano Reggiano
1/3 cup Italian Breadcrumbs
2 TBS pine nuts
2 TBS olive oil and/or melted butter
Fresh lemon wedges and 1 TBS minced parsley.
Preheat oven to 400F. Position rack in top half of oven.
Combine sliced onions, mushrooms, peppers, herbs, wine and 1/2 tsp seasoning with olive oil and/or melted butter and toss to coat evenly. Spread evenly on a flat roasting pan to create a bed for the fish fillets (lining pan with parchment will ease cleaning). Place fish fillets on top of the veggies, skin side down.
Combine the remaining 1/2 tsp Tony's Tuscan seasoning with the parmesan cheese, breadcrumbs, pine nuts and then toss with 2 TBS olive oil and/or melted butter to moisten evenly. Spread crumb mixture over the fillets and place in the top half of a preheated oven.
Roast until the fish is flakey and veggies are done - 7-10 minutes - check and rotate pan several times - if browning too quickly, tent with foil for the last few minutes.
Serve fish on top of the veggies with fresh lemon wedges and a sprinkle of fresh minced parsley. Great with rice and salad. Serves 2-3
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