Gremolata Crusted Barramundi - Wine Dine With Jeff

INGREDIENTS

  • 12 Oz of Barramundi Filets or fish of your choice
  • 1/3 Cup Olive Oil plus 2 Tablespoon for the gremolata
  • 1 Cup of Packed flat leaf parsley
  • 1/4 Cup of chives or green tops of of scallions
  • 1 Lemon zest of whole lemon plus 1 tablespoon of lemon juice
  • 1 Teaspoon of garlic paste or minced garlic
  • 1 1/4 cup of plain panko
  • 1 Egg beaten
  • Salt to taste

Directions

  • 1. Gremolata is an herb condiment classically made from parsley, lemon zest and finely chopped garlic. And it is, without a doubt, one of the best ways to add a finishing hit of fresh flavor to any meal, from soups, to salads, to pastas, and more. Gremolata originated in Italy and what is the purpose of gremolata? In the case of most every dish gremolata is added to, its mission is to provide a fresh and clean flavors. In my recipe I like to add a small amount of chives and olive oil to round out all the flavors. In a food processor add the Packed cup of flat leaf parsley, chives, lemon zest, garlic paste and lemon juice. Pulse the food processor a couple time remove the lid and scrape down the side place the lid back on and pulse a few more time. You want to add salt to taste, the gremolata should taste bright and fresh. Take half of the gremolata and set aside for the panko topping, the other half add 2 tablespoons of olive oil to the gremolata and set aside. You don't need a food processor to make this this can also be done running your knife through all the parsley until its chopped up fine.
  • 2. I am using Barramundi for the recipe, but where I live I can only get Barramundi frozen. I am usually not a fan of frozen fish but the Australis The better fish brand is very good and I enjoy it picture of the brand is below. Fish options if you can not find Barramundi would be Orange Roughy, Flounder, Tilapia and Sea bass. Not Chilean Sea bass that is to thick you want a thinner filet but at the same time not to thin like Dover sole. Use your favorite fish that you like.
  • 3. Time to Set up the dredging stations. Start with add a beaten egg to a bowl and add salt to the egg wash. Add the plain panko and salt to a flat dish and take the reserved gremolata that you did not add olive oil to and combine it with the panko. I like to use my clean fingers to combine panko with the gremolata until all is well combined together. An important tip the gremolata should be dry the only wet ingredient you added was the lemon juice, if your gremolata is wet make sure you drain the lemon juice because it will moisten the panko and make it harder to crisp up. That one tablespoon of lemon juice should not make the gremolata that wet.
  • 4. Make sure your fish is dry it will be easier for the egg wash to stick to the fish. Place the fish in the egg wash make sure the fish filet is coated in the egg wash then place it in the gremolata panko coating both side. You want to lightly press down on the fish so the panko sticks to the fish filet. Coat all fish filets with the panko.
  • 5. Add 1/3 cup of olive oil to a non stick sauté pan. Yes that sounds like a lot of oil but the panko will soak up that oil and you need that amount. Turn the burner to medium high and when the oil starts to shimmer it is hot enough to add the fish filets. When you add the fish filet to the hot oil don't move it around in the pan just let the panko crisp and brown up. It should take around 3 or 4 minutes depending on the thickness of your fish filet before you flip to the other side. You only want to flip the fish one time. If the panko is turning dark to fast turn down the burner to medium heat. When the fish flakes apart the filet is done
  • 6. Remove the crispy fish from the sauté pan and serve with your favorite vegetable. Don't forget that delicious gremolata sauce that you added the olive oil to and eat that with the crispy barramundi. I hope this is your new favorite way to make fish.

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