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Cooking fish at home doesn’t have to be a huge ordeal reserved for special occasions. With a few tricks up your sleeve, it can be a foolproof and fast way to make a weeknight meal. Take this recipe for 15-minute herb-crumbed fish from Kim Kushner’s The Modern Table: it looks and tastes totally fancy, but comes together with very little effort.
“There’s so much versatility with this easy recipe,” she writes. “Grab any herbs in your refrigerator (even if they’re wilted), add a handful of breadcrumbs or crackers (or potato chips!) and blitz them together for a delicious and golden herb-crumb fish topping. It’s that simple.”
And FYI, you can stash a bag of the crumbs in the freezer for quick, last-minute meals.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Six 8-ounce fillets of fish (of your choice)
Freshly ground black pepper
Handful of fresh herbs such as dill, parsley, basil or cilantro, leaves only
Juice of ½ lemon (about 1½ tablespoons)
1 teaspoon yellow mustard
¼ cup breadcrumbs or a handful of crackers (such as Ritz or saltines)
1 teaspoon extra-virgin olive oil, for drizzling
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Place the fillets on the prepared baking sheet and season with salt and pepper.
3. In a blender or food processor, combine the herbs, lemon juice and mustard and process until finely chopped. Stir in the breadcrumbs (or crackers). Season with salt and pepper.
4. Sprinkle the crumb mixture over the fish fillets. Bake, uncovered, until cooked through, 10 to 12 minutes.
5. Drizzle olive oil over the fillets and serve immediately.
Note: The herb crumb can be prepared in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.