Baked Fish

From Cook's Country | June/July 2012

Why this recipe works:

With a dish this simple, moist, flaky fish is a must. A low oven ensures that the fish comes up to temperature slowly, without overcooking or drying out. Crisp, buttery breadcrumbs infused with the flavors of garlic and fresh herbs get a head start in a skillet so they’re golden brown when the… read more

With a dish this simple, moist, flaky fish is a must. A low oven ensures that the fish comes up to temperature slowly, without overcooking or drying out. Crisp, buttery breadcrumbs infused with the flavors of garlic and fresh herbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise “glue” fortified with an egg yolk adds rich flavor and makes sure our crumb topping stays put.

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Serves 4

Haddock or halibut fillets are good alternatives to cod.

Ingredients

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