Description

Coated with a sautéed herb butter and topped with crushed corn flakes seasoned with a bit of chopped parsley, this herb baked fish develops a flavorful, delicious crispy crust. Ideal for one of those nights you have forgotten to take something out of the freezer to defrost, this fish goes into the oven partially thawed, leaving you just enough time to prep the remaining ingredients before it is ready to bake.

Directions

1. Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
2. Place the fish fillets in the prepared baking dish.
3. In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
4. Spread the herb and butter mixture over the fish fillets.
5. In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
6. Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
7. Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork—flakes should separate freely.
8. Serve the fish with lemon wedges.