Cook This!

Fish with Herbed Bread Crumbs

This butter-laced bread crumb topping gives you the satisfying crunch and richness of fried food without ruining the inherent flavor—or nutrition.

Cook This!

Fish with Herbed Bread Crumbs

This butter-laced bread crumb topping gives you the satisfying crunch and richness of fried food without ruining the inherent flavor—or nutrition.

Deep-frying is the ultimate equalizer: It takes any raw ingredient, regardless of how healthy it may be, and turns it into nutritional garbage. (Plus, have you ever noticed how fried food all tastes the same? Don’t believe us? Order the 1,500-calorie Admiral’s Feast at Red Lobster and see if you can tell the difference between one type of fried seafood and the next.) This butter-laced bread crumb topping gives you the satisfying crunch and richness of fried food without ruining the inherent flavor—or nutrition— of the fish itself.

Ingredients


Makes 4 servings

2 slices white bread or 1 English muffin, split
2 Tbsp chopped fresh parsley
1 tsp fresh thyme leaves
4 halibut fillets
or other flaky white fish such as cod or swordfish (4–6 oz each)
Salt and black pepper to taste
2 Tbsp butter, softened

Fish with Herbed Bread Crumbs

Calories

320

Fat

11 g

Saturated Fat

4.5 g

Sodium

390 mg

HOW TO MAKE IT


Step 1

Preheat the oven to 450°F. Place the bread, parsley, and thyme in a food processor and pulse until you have small but not superfine bread crumbs. You want a bit of texture here.

Step 2

Lay the fish on a baking sheet and season all over with salt and pepper. Smear the tops with a thin layer of softened butter, then press the herbed bread crumbs into the butter so that they adhere to the fish. Bake for about 20 minutes, until the fish is cooked through and flakes with gentle pressure from your finger.