Yeah, yeah, I know, your kids don’t like fish. But really, when is the last time you tried offering it to them? This recipe works well with many of the mild-tasting white fish, and even though traditionalist Italians wince at the thought of using cheese with any fish or seafood, they might be willing to reconsider when they taste a piece of well-cooked, simply seasoned fish with a sprinkling of fresh Parmesan. And boy, is it worth getting the real Parm for this – you only need ¼ cup, and it makes such a big difference in the outcome.
A handful of basil leaves, very thinly sliced (know as a chiffonade of basil) scattered across the top adds color and fresh herby flavor, for those who might be interested.
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 4 fish fillets, such as sole, cod, flounder, seabass, or tilapia (6-7 ounces each)
- Coarse salt and ground black pepper to taste
- 1/3 cup all-purpose flour
- 4 tablespoons freshly grated Parmesan cheese
- Lemon wedges to serve (optional)
1. Preheat the broiler with a rack quite close to the heat source.
2. Season the fish with salt and pepper. Place the flour in a shallow bowl, and lightly dredge the fish on both sides, shaking off any excess (if the fillet is very thin, such as with sole, you may want to fold it in half and dredge and cook it still folded up.)
3.Generously spray a large ovenproof skillet with nonstick cooking spray, and heat over medium high heat. Add the butter and olive oil. Place the fish in the skillet and reduce the heat to medium. Cook until the bottom is golden brown, about 3 minutes. Gently turn the fish and cook until it is again golden brown on the bottom, and the fish is barely opaque when you use the tip of a knife to peek into the fillets, about 3 more minutes.
4. Sprinkle 1 tablespoon of Parmesan evenly over top of each fillet. Place the pan under the broiler for 1 minute, until the cheese melts and turns golden brown. Serve with the lemon wedges, if desired.
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