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Rye Crusted Whitefish with Cherry Tomatoes

5 star rating
 

Submitted by: Kristina, "The Budget Diva"

 

Photo by: Kristina, "The Budget Diva"

A topping of sauteed cherry tomatoes, mushrooms and herbs makes a colorful, healthy topping for rye breaded whitefish fillets.
 

Ingredients

  • Fish:
  • 1 1/4 pound whole, skinned whitefish fillet
  • 2/3 cup rye flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 egg plus 1 egg white
  • 3 tablespoons unsalted butter
  • Topping:
  • 1 tablespoon unsalted butter
  • 1 cup thinly sliced small cremini mushrooms
  • 1 cup halved small cherry tomatoes
  • 1 tablespoon minced flat leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 1 tablespoon snipped fresh chives

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Method

Fish: Cut fish into 4-6 serving size pieces. In a pie tin or other container, toss together rye flour, salt and pepper. In another container, beat together egg and egg white. Dip fillets first into egg, then dredge in flour mixture. Heat 3 tablespoons butter over medium high heat in a large skillet. Add prepared fillets and cook 3-4 minutes per side, depending on thickness, or until fish is tender and coating is nicely browned. While fish is cooking, prepare topping. Melt butter in medium skillet over medium high heat. Add mushrooms and saute for 2 minutes. Stir in cherry tomatoes, parsley, salt and lemon pepper. Saute another minute or until tomatoes are just heated. Spoon some mixture atop each fillet and sprinkle each with snipped chives before serving.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: Kristina, "The Budget Diva" ()

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