Crunchy Lemon Herb Baked Rockfish
Ingredients
Instructions
  1. Preheat oven to 425°F.
  2. To a bowl, add in breadcrumbs + lemon zest mixture, mixed herbs, and drizzle in olive oil. Toss with a fork until crumbs are well moistened.
  3. Season fish with red clay salt and freshly cracked black pepper.
  4. Whisk eggs and Parmiagiano cheese in a bowl.
  5. Bathe fillet in egg mixture for a few minutes.
  6. Press the fish into the crumb mixture until evenly coated.
  7. Place the fillet on a baking sheet lined with parchment paper.
  8. Sprinkle the remaining crumbs over the fillets to form a thick crust.
  9. Bake for 25 minutes.
  10. Broil for 2-3 additional minutes until the topping is crisp and browned and the fish is cooked through.
  11. Top fillet with Red Veined Sorrel micro greens. Enjoy!