PANKO-CRUSTED FISH FILLET WITH SPICY REMOULADE WITH OVEN-ROASTED ASPARAGUS AND GRAPE TOMATOES

To help people get comfortable with cooking fish, Atlanta chef Virginia Willis advises recipes such as this one, which works well with virtually any fillet, fresh or frozen.“A crust, a coating, moist vegetables, or even using the skin of whole trout puts training wheels on fish recipes by protecting the delicate flesh and ensuring perfect moist fish, every time.” 1 pound asparagus, tough ends

trimmed

3 tablespoons extra-virgin olive

oil, divided Coarse salt and freshly ground

black pepper

1 cup grape or cherry tomatoes,

halved

1/2 cup panko breadcrumbs

1/4 cup freshly chopped flat-leaf

parsley

3 small cloves garlic, very finely

chopped

1/2 teaspoon red pepper flakes or

to taste

Grated zest of 1 lemon 4 (5-ounce) pieces fish fillet Prepared remoulade (see recipe

at right)

Heat the oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. Spread out the asparagus spears in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and shake the pan to evenly coat the spears. Season with salt and pepper.

Move the asparagus to one side of the baking sheet. Place the tomato halves adjacent to the asparagus; set aside.

Combine the breadcrumbs, parsley, garlic, red pepper and lemon zest in a small bowl. Brush each fish with some of the remaining olive oil, then add the rest of the olive oil to the breadcrumb mixture. Season the breadcrumb mixture with salt and pepper and stir to combine.

Place the fish on the other side of the baking sheet from the asparagus. Divide the breadcrumb mixture on the top side of each fillet. Roast until the breadcrumbs are browned and the fish is opaque, about 8 minutes. (Cook salmon to 125 degrees and halibut and cod to 130 degrees when measured with an instant-read thermometer.)

If the asparagus isn’t quite done, remove the fish to a serving plate and increase the heat of the oven to broil. Continue to cook the asparagus until lightly charred, 1 to 2 minutes. Serve immediately on warmed serving plates with remoulade on the side.

Serves 4.

Per serving, excluding Spicy Remoulade: 346 calories (percent of calories from fat, 32), 31 grams protein, 28 grams carbohydrates, 4 grams fiber, 12 grams fat (2 grams saturated), 61 milligrams cholesterol, 163 milligrams sodium.

CONTRIBUTED BY VIRGINIA WILLIS Panko-crusted Fish Fillet with Spicy Remoulade with Oven-roasted Asparagus and Grape Tomatoes is an easy and flavorful meal in one that works with any fish fillet, fresh or frozen.