40 min
4
Servings
Ingredients
2
lb
fresh snapper fillet
(or any mild flaky variety)
1
cup
panko breadcrumbs
1
Tbsp
fresh or dried thyme
1
Tbsp
fresh or dried parsley
1
tsp
garlic salt
2
Tbsp
unsalted butter
(melted)
zest of one lemon
salt and pepper
cooking spray
2/3
cup
frozen corn
(defrosted)
1
ripe avocado
(diced)
1
large tomato
(seeded and diced)
1
lemon
(zested)
1
clove
garlic
(minced)
1
dash
olive oil
Prep Time:
40 min
Total Time:
40 min
Instructions
Pre-heat your oven to 350° F. Combine the panko with thyme, parsley, garlic salt, melted butter and lemon zest. Lightly season the fish with salt and pepper, then gently press some of the crumb mixture onto one side of each fillet and place on a baking pan coated with cooking spray. Bake in the oven for about 20 minutes, or until the coating is a nice golden brown.
To make the salsa, heat a non-stick frying pan over medium high and lightly char the corn. Combine the avocado, tomato, corn, lemon juice and garlic and toss gently, then add a dash of olive oil and season with salt and black pepper. Just before serving with the fish, fold in the chopped cilantro.
Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:
Source:
Chef Michi Watarai
