Baked Fish with Herbed Breadcrumbs and Broccoli

Name: Baked Fish with Herbed Breadcrumbs and Broccoli
Yield: serves 4
Ingredients: 1 head broccoli (about 1 pound), trimmed and cut into florets; 3 tablespoons olive oil; Coarse salt and ground pepper; 1 hoagie or other sandwich roll, torn into large pieces; 2 teaspoons finely chopped fresh thyme; 2 tablespoons unsalted butter, melted and cooled slightly; 4 fillets skinless firm white-fleshed fish such as haddock, cod, or halibut (each 5 ounces and 1/2 inch thick); Lemon wedges, for serving

December 22, 2011

WHY IT’S LIGHT Because they are baked, these “breaded” fish fillets are lower in fat—and much easier to prepare—than fried versions. Coating only the top of the fish with an herbed breadcrumb mixture also helps. Roasted broccoli makes the perfect seasonal side dish.

Recipe notes

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