One Pan Lemon Parmesan Fish and Asparagus
Parmesan cheese adds a wonderful punch of umami to the bright lemon flavors of this dish. Parmesan is a hard, cow's milk cheese that can trace its roots to Italy. The cheese is a relative of Parmigiano, a protected product that must be produced in specific regions of Italy, under specific conditions. Parmesan shares a similar flavor profile and texture but can be made anywhere in the world and is not held to the same production codes.
Give this dish a lot of crunch by really pressing the fish into the breadcrumb and parmesan coating. Firm white fish, like haddock or cod are excellent choices for this dish, since they can stand up to a solid coating and won't interfere with the bright flavors of the lemon and asparagus. Choose a fish that's mild to let the flavors of the Lemon Pepper come through.
- 1/3 cup all purpose flour
- 3 - 4 lemons; two are juiced, two are sliced into rounds
- 1 Tablespoon garlic, minced
- 5 Tablespoons butter, melted
- 1 Tablespoon Lemon Pepper
- 1 cup panko crumbs
- 1 cup parmesan cheese, divided
- 1 teaspoon Dried Parsley
- 1/2 teaspoon California Garlic Powder
- 1½ pounds white fish (haddock or cod)
- 1 pound of asparagus
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper, or grease a baking dish.
- Get 3 medium size bowls. Add flour to first one.
- In the second bowl, add 4 Tablespoons of lemon juice, minced garlic, melted butter, and Lemon Pepper. Stir.
- Remove 4 Tablespoons of lemon/butter from this mixture for later use. Leave the rest of the mixture in the bowl to coat fish.
- In the third bowl, combine 1/2 cup parmesan cheese, panko crumbs, Dried Parsley, garlic powder, and a pinch each of salt and pepper.
- Cut fish into strips about 1 inch wide.
- Coat fish first in flour, then in lemon/butter mixture, and finish with the parmesan/panko mixture.
- Place fish onto prepared baking sheet or dish and bake for 10 minutes.
- Remove pan from oven, turn fish over and add asparagus. Drizzle remaining 4 Tablespoons of lemon/butter mixture over asparagus and top it with remaining 1/2 cup parmesan cheese. Place lemon slices over fish and asparagus.
- Return to oven and bake for additional 12 - 15 minutes.
- Garnish with fresh or dried parsley and serve.
