Baked Corvina "Fish Sticks"
Happy St. Paddy's Day! As we're all aware, this is a very different St. Paddy's Day for many due to the CoronaVirus. I had planned on making Shepherd's Pie tonight, but the store was out of all of the necessary ingredients, so I opted for this instead and actually made it for a light lunch. This corvina was very fresh and mild. In order to do a quick lunch, I paired this with some frozen cauliflower fried rice that I was able to microwave and season up with some salt and pepper. The recipe below is for the fish specifically - you could also use other white fish for this as well if it's thick and firm enough. Enjoy!
.75-1 pound fresh corvina fillet, cut into "fish sticks"
~ 1/2 cup Italian bread crumbs
~ 1/4 cup panko
~2 tb parmesan cheese, grated
zest of 1 lemon
juice of half lemon, set aside
~ 2 tb olive oil, set aside
non-stick cooking spray
salt and pepper, to taste, plus 1 tb salt for brining
bowl of water (large enough to cover the fish)
Remoulade sauce, optional
Hot sauce, optional
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean up) and place a rack on the sheet. Spray with non-stick cooking spray. Once you cut the fish, place the pieces into the bowl of water and 1 tb of salt for 20 minutes. When done, rinse and dry. Combine the bread crumbs, panko, lemon zest and parmesan cheese in a shallow dish for dredging. Brush the fish with the olive oil and lemon juice and coat on all sides with the bread crumb mixture. Place on the rack and bake for 12 minutes. Serve with the side of your choice (for me, cauliflower fried rice) and top with your favorite sauce.