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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the center of the oven and preheat to 400 degrees . Fit a wire rack into a baking sheet.

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  • In a small saucepan, melt 4 tbsp. butter over low heat. Put the panko in a large shallow bowl, add the melted butter and toss to combine. Stir in the thyme, chives, seafood seasoning, granulated onion, granulated garlic and citrus zest.

  • Pat the fish dry, then season with salt and pepper. Coat the fish in the egg whites, then gently press into the panko mixture to coat evenly; transfer to the wire rack. Bake until the panko is golden and the fish is opaque in the center, about 20 minutes.

  • Meanwhile, in a food processor, pulse the parsley and mint until finely chopped. Scrape into a dish and set aside. Return the bowl to the processor (no need to rinse). Add the peas and pulse until finely chopped (do not puree).

  • In a medium saucepan, heat the EVOO and the remaining 1 tbsp. butter over medium. Add the shallots and cook until softened, 3 to 5 minutes. Add the stock and peas and bring to a simmer over medium-high heat. Cook fresh peas about 10 minutes, and frozen peas 6 to 7 minutes; season. Stir in the parsley-mint mixture. Remove from the heat.

  • Spoon some peas onto each plate. Top with the fish. Serve with the malt vinegar or lemon wedges.

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