Entree: Antarctica – Northern Culinary Region – Herb-Crusted Fish Fillet (Pan-seared and oven-baked white fish fillet topped with a crunchy herb and breadcrumb crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 min

Total 29 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 3/4 cup (75 g) fresh breadcrumbs
- 1/2 cup (15 g) finely chopped fresh parsley
- 1/4 cup (10 g) finely chopped fresh dill
- 2 cloves garlic, minced
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (30 ml) fresh lemon juice
- Lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Pat fillets dry and season both sides with 1/4 tsp (1.25 g) salt and a pinch of pepper.
2. In a bowl, combine breadcrumbs, parsley, dill, minced garlic, lemon zest, and remaining 1/4 tsp (1.25 g) salt. Stir in 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) Dijon mustard until mixture holds together.
3. Heat 1 tbsp (15 ml) olive oil and butter in an ovenproof skillet over medium-high heat. Sear fillets skin-side down (if skin on) 1–2 minutes until golden; flip and sear the other side 30–45 seconds.
4. Spoon and press the herb-breadcrumb mixture evenly onto the seared side of each fillet, compacting lightly so it adheres.
5. Add white wine or fish stock to the skillet and transfer to the preheated oven. Bake 6–10 minutes, depending on thickness, until fish registers 145°F (63°C) and crust is golden.
6. Remove from oven, drizzle with fresh lemon juice, let rest 2 minutes, and serve with lemon wedges.