I call this fish coating, my default recipe. Using fresh parsley and fresh lemon zest is key for this flavorful dish. Panko bread crumbs, Japanese wheat flour crumbs, hold their crunchiness and add lots of texture to the fish. Dijon mustard, which is made with white wine, adds a sharp flavor. You can use this coating on any type of fish, even for a stuffing for pescetarian baked clams casino (that just came to me! Doing that!). The tuna looked really good this week so I brought some home for this recipe.
2/3 cup panko bread crumbs
3 tablespoons of fresh parsley finely chopped
1 teaspoon of lemon zest
Salt and Pepper to taste
2 tablespoons of olive oil
2 Tablespoons Dijon mustard
2 to 3 pieces of fresh tuna
Preheat oven to 450 degrees. Add 1 tablespoon of oil to a baking dish and coat the tuna with the oil, season the fish with salt and pepper on both sides. In a small bowl, mix panko crumbs, parsley, lemon zest, olive oil, mustard, salt and pepper.
Spread the mixture on top of the fish and bake in the preheated oven for 8 minutes for medium rare or 10-12 minutes for well done. the crust will be lightly browned.
I served the tuna on top of a mixture of steamed edamame and farro with a squeeze of lemon juice, olive oil, and salt and pepper. All the ingredients in the crust shine through but don’t overpower the tuna. Pretty to look at too!
I’m off to get some clams!
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