Submitted by Benji the Hunted
|4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.)||1 jar unsweetened applesauce|
|parmesan cheese||fresh basil|
|Italian seasoned breadcrumbs||extra virgin olive oil|
|splash of milk or heavy cream|
- Preheat oven to 350°F.
- Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
- Dredge the fillets in the flour, dip in the eggs, & bread them.
- Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
- Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
- With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
- Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.
Chef’s Note: Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.