Blackfish season is over here in CT, but thanks to Ed and his brother Chris, we’ve got a bunch of blackfish in our freezer. You can substitute any white fish, such as cod, haddock, or sole for this recipe if you don’t have blackfish. Just adjust the cooking time for the thickness of the fish. This recipe tastes like fried fish but with less mess and less fat.
- 3 slices of crusty white bread
- 2 Tbsp butter
- salt, pepper and paprika to taste
- 2 blackfish fillets
Preheat oven to 400°F. Pulse the bread in a food processor until it is coarse crumbs. Melt the butter, then pour over the crumbs, add seasoning and pulse to combine. Top fish with bread crumb mixture then bake for 10-15 minutes until cooked through.