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Bread-Crusted Fish

Bread-Crusted Fish
Topped with a thin slice of brioche, these fish fillets emerge with a crisp, lightly browned crust. Serve the fillets atop our Peperonata, a colorful mélange of bell peppers, tomatoes, onions and garlic.

Ingredients:

  • 4-oz. piece brioche, crusts removed, bread frozen
  • 4 skinless mahimahi fillets, about 2 lb. total
  • Salt and freshly ground pepper, to taste
  • 4 tsp. chopped fresh flat-leaf parsley
  • 2 eggs, lightly beaten
  • 1/2 cup olive oil
  • Peperonata for serving (see related recipe at left)

Directions:

Preheat an oven to 350°F.

Cut the brioche into slices 1/8 inch thick. Set aside

Season the fish with salt and pepper. Place the fish on a plate and sprinkle the top of each fillet with 1 tsp. parsley. Pour the beaten eggs into a shallow bowl and dip one side of a brioche slice into the eggs. Carefully place the bread, egg side down, on a fish fillet. Repeat until the fillet is covered with a single layer of bread, cutting the bread as needed to fit on the fish. Cover the remaining fish in the same manner.

In a wide ovenproof fry pan over medium-high heat, warm the olive oil. Gently place the fish, bread side down, in the pan and cook until the bread is lightly browned, about 2 minutes. Turn the fish over and cook for 2 minutes more. Transfer the pan to the oven and bake until the fish is cooked through, 6 to 10 minutes. Serve immediately with peperonata. Serves 4.
Williams-Sonoma Kitchen.