From: “It’s All Good” – May 2013 (The original post can be found here.)
Why: This dish is solidly in our Fish Friday rotation because everybody loves it.
Top Tips: Although the original dish called for sea bass, we’ve found that it works with any filleted fish. Tonight I used trout, which I can’t encourage you enough to try, as it’s locally sourced, inexpensive and delicious. As I’ve said before, I was hesitant to try trout as I thought it would be too fishy, but that is absolutely not the case if it’s fresh. Even the boys like it.
Also, because we are fond of bread crumbs in this house, I double the recipe so that there’s plenty for everyone’s fish.
(Sorry, there are no links to this recipe.)