Monday, January 4, 2010

baked fish with herbed breadcrumbs... 30 minutes

the goods:

1 pound broccoli, trimmed and cut into florets
3 tablespoons olive oil
1 Portuguese roll, or 2 dinner rolls, torn into large pieces
2 teaspoons fresh thyme
2 tablespoons butter, melted and cooled
4 fillets skinless, boneless, firm, white-fleshed fish such as haddock, cod, or halibut
lemon wedges, for serving

Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.

Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form.

Transfer breadcrumbs to a bowl and stir in butter with a fork.

Line another rimmed baking sheet with foil and coat with 1 tablespoon oil.

Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere.

Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes.

Serve fish with broccoli and lemon wedges.

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