Break the Fish Stick Addiction

No one is ever going to judge a baking sheet full of fresh-from-the-freezer fish sticks because they are so well loved, but they won't exactly go so far as to impress family or a date. Since this is the season of Friday fish dinners, here is one that is very easy to prepare and very tasty. There is even a side dish included.

*This recipe calls for trout, however salmon, or any flaky white fish such as cod or tilapia would also work. Buying fish fresh can often be a challenge in the middle of the country, although many grocery stores offer a great selection of wild-caught flash frozen fish (these are often a much better value, too). Just be sure to thaw gently in either a warm water bath or in the refrigerator for a day before using. 

The ingredients for this dish are simply the trout fillets, fresh lemon, extra-virgin olive oil, salt, pepper, marjoram and panko break crumbs. Panko bread crumbs can be found in the international aisle of the grocery store, or near the rest of the baking products. They have a consistency and weight of light crispy saltine cracker crumbs. Take the thawed fish and season with salt, pepper a squeeze of fresh lemon juice. This restores a very fresh taste to the fish. Next, lightly drizzle with olive oil. On a plate or shallow dish pour out a thin layer of bread crumbs and season with salt, pepper, and 1/2 teaspoon or so of dried marjoram. Combine dry ingredients and place fish skin side up in the bread crumbs creating a thin layer of breading. Place breaded fish on a broiler pan skin side down (only one side of the fish is breaded). Place in a 350 degree oven and bake for 10-12 minutes depending on the thickness of the fish. Flaky white fish will take slightly less time, because the fish is thinner and less dense. The panko bread crumbs will form a crispy crust with no thick breading. 

A great idea for fresh vegetables is to steam them with citrus rinds. Orange and lemon rind reserved and thrown into a steamer basket with fresh green beans or asparagus make the perfect spring vegetable and go with the lemon flavor on the fish. It is a great way to add flavor to vegetables that isn't high in fat or salt, not to discourage from also adding a small amount of margarine or salt to taste. Citrus juice can be used, as well, added to rice or couscous. Just substitute some of the cooking liquid to tie all components of the meal together.

This truly is a meal to impress anyone and to embrace fresh spring flavors. Enjoy!