Parmesan Crusted Fish

Parm Crusted Striped Bass with roasted garlic & cherry tomatoes over pesto pasta. This recipe is a crowd pleaser and very simple to put together, even for large dinner parties.

Parm Crust:

• ¾ cup Japanese panko breadcrumbs
• ¾ cups Parmesan cheese finely grated
• 3 tablespoons butter (room temperature)
• 3 tablespoons mayo
• 3 scallions - green tops only thinly sliced
• 1 teaspoon Worchestershire sauce
• ½ teaspoon Franks Red Hot sauce
• 1 ½ tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
• salt and pepper to taste
• (4) white fish (or chicken) fillets approx. 6 oz; 1/2 to 3/4 inch thick
• 2 tablespoons fresh flat-leaf parsely finely chopped

Cooking:

1. Preheat oven to 425° and lightly butter a baking dish.
2. Mix together the cheese, breadcrumbs, butter, mayonnaise, scallions, Worcestershire sauce, Frank's and lemon juice; season to taste with salt and pepper. Set aside until needed.
3. Pat fish fillets completely dry with paper towels; season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish.
4. Spread mixture generously over top each fillet.
5. Place in preheated oven and bake until bubbly and almost cooked through, (about 8 to 10 minutes) internal temp should be approximately 125-130°.
6. Move fillets to broiler for (2 to 3 minutes) to brown and crisp the tops. 
7. Remove from oven, garnish with fresh parsley and serve immediately.

Pesto

• 2 cups fresh basil leaves (no stems - pressed/packed in measuring cup)
• ⅜ cup pine nuts (more than ¼ cup, less than ¼ cup)
• 2 large garlic cloves
• ½ cup extra-virgin olive oil
• ½ cup freshly grated Romano cheese
• Optional: a few drops of black truffle oil added to your virgin olive oil

Instructions:

1. Combine basil leaves and pine nuts in a food processor (fruit ninja or similar) and process to desired texture. Use the “pulse button” and ensure the food is rotating evenly so all of the particles look the same (size).
2. Add the garlic gloves and pulse processor until it blends in well with the mixture.
3. Add the Romano cheese (pre grated [finely] or crumbled [finely] in the food processor without other ingredients first).
4. Add additional olive oil as needed and continue processing
5. Pour pesto into a jar and use. Store in the refrigerator up to 1 week..