Will is an avid reader of a website called Reddit. Like YouTube, it can literally steal hours of your time by enticing you with cute animal pictures and click bait type news stories. However, it can be a source of useful information like this recipe for something called “heroin chicken”. With such a funky recipe name and the promise that it is “so good, it’s addicting” we couldn’t pass it up. We thought the parmesan and herb crust would go well with fish as well so we tried it out last week. We were right! The first time, we followed the crust directions for the chicken as written and found it to be just a bit too buttery/oily. This time around we adjusted the fat/cheese/herb ratios and found it to be just right.
We used a mild white fish on the first go around of this recipe and weren’t able to get it again at the market this weekend. Instead, we picked up some lake herring which is similar but a little more fatty than white fish. Either way, the recipe was still a success so I knew then that I needed to share! Feel free to experiment with other fish you may have on hand like salmon, tuna, or tilapia and let me know how it turns out.
As you may have already guessed, this is one of those simple recipes that you may just end up adding to your weekly rotation. (It has become one for us!) We had it for dinner last night with some of these caramelized brussels sprouts and baked sweet potato.Print
This simple and delicious parmesan and herb crusted fish is sure to be a new addition to your weekly rotation of meals.
- 8 ounce fillet of white fish (or tilapia)
- 1/4 cup shredded parmesan cheese
- 1/2 tablespoon butter
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- Lay fish skin side down on a baking sheet.
- In a small bowl, toss together the parmesan, oregano, thyme, and rosemary.
- In a second small bowl, melt the butter in the microwave (~10 seconds).
- Brush butter on the upright side of the fish. Sprinkle evenly with the parmesan and herb mixture.
- Turn your broiler to high heat. Put fish on a broiler rack ~4-5″ under the flame. Let broil for 8-10 minutes or until golden brown and fish has reached an internal temperature of at least 145 degrees.
- Serving Size: 4 ounces
- Calories: 248 kcals
- Sodium: 276 mg
- Fat: 14 g
- Saturated Fat: 5.3 g
- Carbohydrates: 0.8 g
- Fiber: <1 g
- Protein: 28 g
- Cholesterol: 84 mg