Herb-Crusted Fish with Green Sauce and Vegetables

Ingredients

• 4 filets white fish fillets
• 1 cup fresh parsley
• ½ cup panko breadcrumbs
• 3 tablespoons olive oil
• 1 large cucumber
• 1 whole lemon

Instructions

1. 1

   Pat the 4 fish fillets dry and season both sides with salt and pepper. In a shallow dish, mix the 1/2 cup panko with 1 tablespoon of the olive oil and a handful of chopped parsley (about 2 tablespoons).

2. 2

   Press each fillet into the crumb mixture to coat the top side. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place fillets crust-side down and cook until golden and crisp, about 3 minutes.

3. 3

   Flip the fillets and cook until the fish is opaque and flakes easily, about 3-4 more minutes. Remove from the skillet and set aside.

4. 4

   While the fish cooks, use a vegetable peeler to slice the cucumber into long ribbons. In a bowl, toss the ribbons with the remaining 1 tablespoon olive oil, the juice of the lemon, and a pinch of salt.

5. 5

   To make the green sauce, blend the remaining parsley (about 3/4 cup) with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt until smooth. Serve the fish over the cucumber ribbons, drizzled with the green sauce and topped with black pepper.

Tools you’ll need

• Large nonstick skillet
• Vegetable peeler
• Blender or food processor
• Shallow dish
• Mixing bowl

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