With that easy panko topping, this fish honestly could not be easier. Pro tip? Picking a good olive oil is essential (hello Ina Garten) because the flavor seeps down from the panko and acts as a juicy marinade in the oven! So, you have the juiciest, flaky fish with a perfectly crusted, flavorful topping. Filled with lemon, dijon mustard, honey, cumin, parsley, and olive oil, this panko crust elevates any simple fish into a work of art. Speaking of that crust, let me tell you just how amazing it is. Plus, I love how flaky grouper is with that to-die-for panko crust. Think halibut, cod, snapper, etc… I even think salmon would be delicious! I went with grouper so I could give you all a definite cooking time, as all fish have slightly different times in the oven (there’s nothing worse than overcooked fish!). It’s definitely fancy enough for an impressive dinner party, but is totally easy enough for your everynight cooking! Plus, you can use whatever fish you want… truly. This Lemon Panko Crusted Grouper is truly the recipe for any occasion. So, I’m currently channeling all the summer vibes with this Lemon Panko Crusted Grouper!! If you know me, you know I hate the cold. It’s currently 25 degrees outside in Virginia right now (thank you, January), and some snow is finally on the way. Jump to Recipe Print Recipe With a fresh and flavorful crisp topping with a pop of lemon, this Lemon Panko Crusted Grouper is the easiest impressive dinner for any night of the week! Jump to Recipe
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