This is my go to recipe for fish when I want a lighter style baked seafood dish. I usually have a medley of shrimp scallops and haddock. Any white fish will do that's hearty.
This dish is bursting with flavors.
Shrimp, Scallops, Haddock, Flounder or any White Fish pieces
Fresh lemons sliced
egg whites beaten
Italian flavored bread crumbs seasoned with salt, pepper, oregano, parsley, garlic powder ( 1/2 teaspoon each)
1/2 cup chicken broth
1/4 pinot grigio
plastic zip lock bag
Garnish for later:
1/4 cup fresh lemon juice
3 or 4 tablespoons olive oil
2 tablespoons melted butter
pinch of garlic powder, oregano, basil, salt, pepper
2 tablespoons grated fresh lemon
1 tablespoon grated romano cheese
1 or 2 fresh rosemary sprigs and parsley
Place 1 cup bread crumbs in the plastic bag with seasoning. In another pie plate add the beaten egg whites to a pie plate. Place the fish in the egg whites then shake in the bread crumb mixture.
Preheat oven to 350 degree oven.
Pour into the bottom of a buttered baking dish at least 2 inches deep around 3 tablespoons canola oil then the chicken broth and wine.
Top with rosemary sprigs on each piece of breaded fish and a slice of lemon on each piece. Bake uncovered around 15 to 20 minutes turning over once and making sure the fish flakes apart and the shrimps are pink.
Tip: For crispier fish spray with oil first and broil tops when fish is cooked for a darker crusted fish.
Remove from baking dish and place on a plate.
Mix lemon juice, melted butter, 3 tablespoons olive, cheese, lemon peel, add a pinch of all the herbs and spices use this to pour over the hot seafood when cooked or to dip in. Before serve with twist lemon slices over the top of the and fresh herbs on the plate.