sauteed fish fillets with fresh italian bread crumbs

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
1/4 cup packed fresh parsley
2 garlic cloves - minced
1 slice hearty white sandwich bread - torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated zest and 3 tablespoons juice from 2 lemons
1/2 cup flour
4 boneless, skinless thick white fish fillets - 1-inch thick pieces weighing about 6-ounces
1/4 cup water
3 tablespoons unsalted butter

steps:
1.  process parsley and garlic in food processor until minced.  add bread and pulse into fine crumbs.  cook crumbs with 1 tablespoon oil in large nonstick skillet over medium-high heat until browned, about 5 minutes.  stir in zest and season with salt and pepper to taste.  transfer mixture to small bowl and wipe out skillet.

2. place flour in shallow dish. pat fish dry with paper towels, season with salt and pepper to taste, dredge in flour and shake to remove excess. heat remaining 3 tablespoons oil in skillet over medium-high heat until shimmering. cook fish, without moving, until golden brown, 3 - 4 minutes. flip and cook until thickest part of fillets flake easily, 2- 3 minutes.


3. transfer fillets to serving plate and tent with foil. reduce heat to medium, add lemon juice and water, and use wooden spoon to scrap browned bits from bottom of pan. simmer until thick and syrupy, about 4 minutes. pour in accumulated juices from fish, whisk in butter and adjust seasoning. pour sauce over fish and sprinkle tops with seasoned crumbs. serve.

- cook's country, august/september 2006