Lemon and fresh herbs are a smart complement to mild fish. Here, we’ve used them in a crunchy bread crumb topping. Saute wild mushrooms to serve on top, and offer greens and rice on the side.
Black Cod with Lemon & Thyme Bread Crumbs
2 tsp. olive oil, plus more as needed
4 black cod or arctic char fillets (about 6 oz./185 g. each)
Fresh lemon juice
Coarse kosher salt and freshly ground pepper
1 slice whole-grain or sourdough bread
1 small shallot, minced
1 Tbs. grated lemon zest
1 Tbs. minced fresh thyme
Preheat the oven to 450ºF (230ºC). Brush a rimmed baking sheet with olive oil. Place the fish, skin side down, on the pan; brush with olive oil and drizzle lightly with fresh lemon juice. Season lightly with salt and pepper and let marinate while preparing the topping.
Tear the bread into 1-inch (2.5-cm.) pieces. Place in a food processor and grind to fine crumbs. In a small bowl, combine 3/4 cup (1 1/2 oz./45 g.) of the bread crumbs, the shallot, lemon zest, thyme and 2 teaspoons olive oil. Mix to combine evenly. Season to taste with salt and pepper.
Just before baking, divide the bread crumb mixture among the fillets, pressing onto the top of each piece. Bake until the fish is just springy to the touch and the bread crumbs start to brown, about 10 minutes.
Transfer the fish to plates and serve right away. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.