I used Brook Trout fish for this recipe, but any smaller whole fish that is butterflied would work. No, you don’t even have to leave on the head and tail, but in my crazy family, the kids actually fight over the heads and the eyes, not sure where they learned that from, it surely was not me, I can barley cook them. Luckily the fish came out amazing and it was so easy to pull this together with very few ingredients, got to love easy fish recipes.
Mustard Panko Butterflied Fish
Servings
2 Servings
Ingredients
- 2 whole small fish butterflied
- 2 tablespoons Dijon mustard or coarse grain
- 1 cup panko bread crumbs
- fresh chopped herbs I used oregano
- olive oil
- salt and pepper
- lemon wedges for serving
Instructions
- Preheat oven to 450°. Prepare an oven proof skillet, preferably cast iron. Open up fish spread the mustard evenly all over the inside of the fish with a thin coating. Add a thin layer of panko over top and then season with salt and pepper and sprinkle over any of your favorite herbs.
- Place pan over medium high heat on the stove and drizzle in some olive oil, add sprinkle of kosher salt when hot and then place the fish skin side down into the hot pan. Cook for one minute and then transfer it to the hot oven to cook until panko is browned and fish is cooked about 10 minutes. When ready remove from oven, let cool for about 3 minutes and serve with lemon wedges.
You can cook it ahead, but would better earlier that day and not in the fridge. The topping helps keep it from getting dried out, but you can also cover it.
*Tamar Genger MA, RD*
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So when making this for erev Shabbat, can this be cooked ahead or does it have to be done right before it’s eaten? If it can be cooked ahead, how do u keep it tasting fresh and not get dried out? Thank you!
Of course!!
can you use a bronzino for this?
I used a red smapper. and I don’t own a cast iron skillet so I first used a frying pan the transfered it to a foil pan(no comment please) to finish baking inthe oven. It was really good and easy.
this looks great for the fresh snapper I was going to serve for dinner. Also, Annette, I would leave the skin on, it’s so much easier to cook/serve it that way.
do you leave the skin on?