panko-crusted fish with tomato-basil relish

Name: Panko-Crusted Fish with Tomato-Basil Relish
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Southern
Ingredients: 2 large egg whites, lightly beaten; 1/2 cup(s) panko; 4 - fish fillets, your choice, 6 oz each; 1/2 teaspoon(s) kosher salt, divided; 2 tablespoon(s) canola oil; 1 cup(s) grape tomatoes, quartered; 1/2 cup(s) vidalia onion, vertically sliced; 2 tablespoon(s) fresh basil leaves; 2 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) black pepper, freshly ground

(2 RATINGS)

14 Pinches 4 Photos

Lynette C

Gulf Breeze, FL

Updated on Feb 14, 2016

I like to use a nice flaky, white fish for this. I use what I can find fresh or catch. Usually red snapper or grouper.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 large egg whites, lightly beaten
1/2 cup panko
4 - fish fillets, your choice, 6 oz each
1/2 teaspoon kosher salt, divided
2 tablespoons canola oil
1 cup grape tomatoes, quartered
1/2 cup vidalia onion, vertically sliced
2 tablespoons fresh basil leaves
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper, freshly ground

How To Make panko-crusted fish with tomato-basil relish

Step 1

Preheat the oven to 450 degrees.

Step 2

Place the egg whites in a shallow dish. Place the panko in another shallow dish.
Step 3

Dip the fish in egg whites; sprinkle fish evenly with 1/4 teaspoon salt, and dredge in the panko.
Step 4

Heat the oil in a large ovenproof skillet over medium-high heat; swirl to coat. Add the fish to the pan; cook 3 minutes or until browned and very crispy. Turn the fish over and place the pan in the oven.
Step 5

Bake the fish at 450 degrees for 7 minutes or it reaches your desired degree of doneness.
Step 6

Combine the remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with the fish.
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