Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel. | 3. Rub a little bit of salt into the filets. | 4. Place the fish into an oven safe casserole dish. | 5. On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs. | 6. Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty. | 7. Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely. | 8. Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs. | 9. Cover the fish and marinade at room temperature for 30 minutes. | 10. While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute. | 11. Add the butter and process until smooth. | 12. Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency. | 13. After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer. | 14. Serve the fish with the sauce drizzled over them. | 15. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white vinegar				-	-	-	-
trout fillet	2			806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
breadcrumb	1/3	cup		806.9352	0.0	179.5204	4.5333
thyme leaf	2	tablespoons		806.9352	0.0	179.5204	4.5333
lemon juice	1 1/2	1/2		6.71	2.1045	0.1067	0.0732
dijon mustard	1	tablespoon		806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.