Saturday, November 28, 2009

Parmesan fish and mashed potatoes

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Health Canada recommends eating fish at least twice a week, so I'm giving it a try. I already happily devour canned herring and sardines, two varieties Health Canada recommends, on a weekly basis. I love them on crackers and toast. Recently I have also added this breaded fish recipe to my weekly roster. It's my favourite way to cook white fish, such as sole, cod or haddock.

Parmesan fish and mashed potatoes
serves 2

For the fish
2 fillets of white fish (sole, cod, haddock, etc.)
1/2 cup flour
1 egg, beaten
1/2 cup breadcrumbs
2 Tbsp chopped fresh parsley
1/2 cup finely grated Parmesan cheese
salt and pepper

Mashed potatoes
russet potatoes
butter (optional)

Prepare the potatoes first. Peel, cut into quarters and place in boiling water. Cook until fork tender. Remove from heat, drain and mash with some butter and/or milk. Place the pot of potatoes in a high-sided baking tray. Add some hot water to the tray (but not the potatoes ;) and put the whole shebang in a slow oven to keep warm until the fish and salad are prepared.

Prepare the fish. Place three large bowls in a row on your counter. Add flour to the first, egg to the second, and breadcrumbs, parsley and Parmesan cheese to the third.

Heat some olive oil in a frying pan.

Dip your fillets of fish in the flour, egg and breadcrumb mixture in that order, then lay them in the frying pan. Fry briefly in a single layer, about four minutes on the first side and two on the second.

Serve the fish with mashed potatoes and a garden salad.


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