I am many miles away from this place…
Going to school in upstate New York means that the fish supply is questionable. I’m not keen on the “fresh” fish that is sold in the supermarket, and there aren’t any boutique fish markets around. True, I could go ice fishing as many residents do, but the cost-benefit of laboring over my protein is not worth it. Obviously fresh, local fish is the best kind both in terms of taste and sustainability, but there are times when this is just not possible to purchase. Cue frozen fish.
Before arriving at school, I stocked up on frozen foods which included halibut steaks and haddock fillets from Whole Foods. Frozen fillets are certainly better than Gordon’s Fish Sticks (although admittedly those are pretty tasty, bringing back many childhood memories).
This recipe, Garlic Breadcrumb Baked Fish is one that will become a staple in my recipe repertoire. Served with a generous salad and a side of couscous, this meal comes together in no time.
Garlic Breadcrumb Baked Fish
4 white fish fillets or steaks (adjust cooking times for thickness)
1/2 cup breadcrumbs (I used Italian style)
1/2 cup Parmesan cheese
1/4 cup extra-virgin olive oil
1-2 cloves garlic, minced
1 teaspoon dried thyme leaves
salt and pepper
Preheat oven to 450 degrees. In an oiled baking pan, place fish and sprinkle with salt and pepper. In a separate bowl, mix bread crumbs, garlic, oil, cheese and thyme until a thick paste forms. Pat mixture on fish. Bake for 10-15 minutes, or until fish easily flakes.