Baked Crusted Fish Fillet with Cream Sauce

This Baked Crusted Fish Fillet is a great choice for Holidays that’s very easy to make. The Parmesan crust is insanely delicious and the Lemon Cream Sauce is the essential finishing. A spectacular salmon or bass for Christmas dinner or other special occasions, and yet so fast you could make it midweek. Plus you can prepare everything ahead- even the sauce!

Food that tastes like a million dollars and yet is simple to make and made with every day ingredients. That is the absolute essence of the food we love and share here.

We are offering a holiday menu with a mission to make you the most popular person at gatherings with finger food your friends will go mad over, and to make holiday feasting stress free with easy to make, mostly prepare ahead recipes. And insanely delicious of course.

For this year, let the centerpiece of your Christmas Menu is this Baked Crusted Fish, served with a heavenly Lemon Cream Sauce. Please don’t skip the sauce! But the sauce just puts this over the top from tasty to exceptional.

We promised you this Baked Parmesan Crusted Fish is easy to make. It starts with a very simple bread crumbs and parmesan topping. With three little tricks.

1. We like the crumb to be beautifully golden all over rather than splotches of burnt bits here and there which is what happens if you bake rather than fry crumbed things. So our little trick that truly makes all the difference so your fish comes out of the oven with a beautiful deep golden brown topping (without overcooking the fish) is to lightly toast the breadcrumbs on a baking tray. This is much easier, less effort and more even browning than toasting in a skillet. Plus less cleaning up because we use the same tray for the fish.
2. Getting that beautiful Parmesan topping to stick to the salmon. Easy fix – just spread Dijon mustard on the salmon like you’re buttering toast. Mustard is the perfect choice because it’s got a bit of tang plus flavor.
3. If your fish is fridge cold, add 3 minute to the cook time. We advise to marinate fish in orange juice and keep at room temperature before cooking.

Happy holidays

MAKE AHEAD TIPS:

At home: Prepare the crumb and place in an airtight container in the fridge until required – up to 2 days ahead. Make the sauce, cool then refrigerate. On the day of, prepare the fish according to recipe directions. Reheat sauce. Do not put crumb on fish then refrigerate – it will draw moisture out of the fish. Marinade the dish with the orange juice ahead up to 1 day and set in the fridge.

And let those who are at work on Christmas be with you: