Herby Crusted White Fish

Back in the kitchen. Post travel cooking at home is a must for me…

When this lemon-herb-crispy roasted fish popped up on the NYT Cooking App (a favorite of mine), I ran to recreate it my way.

Ingredients:

• 2 tbsp toasted sesame seeds

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh oregano leaves, coarsely chopped

• 2 teaspoons lemon zest, lemon cut into wedges for serving

• Kosher salt and black pepper

• 1 cup panko bread crumbs

• 4 tablespoons unsalted butter, melted

• 4 (4-to-6-ounce) trout fillets,  or other white  fish. I used cod.

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Make:

1. Pre-heat your oven to 450 degrees. Combine sesame seeds, thyme, oregano, lemon zest, ¾ teaspoon salt and a few grinds of pepper. Rub seeds and herbs together until fragrant.

2. Melt your butter and slice lemon into wedges.

3. Add bread crumbs and butter to your seed/herb mixture and stir to combine.

4. Place your fish on a parchment lined baking sheet, season with S&P then spoon your seed/herb mixture evenly over fish. Toss lemon wedges onto your baking sheet and pop in the oven for 10-12 minutes. You want your bread crumbs to be goldeny brown and fish cooked through.

5. Drizzle with lemon and enjoy!

I served this with an arugula salad and baked potatoes. 🐟🌱 🥔