Herb-Crusted Pickerel with Lemon-Basil Sauce

"A herbaceous crust coats tender pickerel fillets that flake with the light touch of a fork. Drizzle a light lemon-basil sauce for perked up tang."

• 3 Tbsp fresh thyme leaves
• 1 cup panko
• 1 tsp salt
• 1 tsp pepper
• 1 egg
• 4 pickerel fillets
• 1 Tbsp oil

Lemon-Basil Sauce

• 1/2 tsp minced garlic
• 3 Tbsp butter
• 1 tsp chopped basil
• 1/4 tsp lemon juice

Ingredients

Method

Pickerel

1. In a shallow bowl, combine thyme, panko, salt and pepper.
2. In a second shallow bowl, beat egg.
3. Dip fish in egg and then bread mixture.
4. In a large frying pan, heat oil over medium-high heat. Add fish, turning once until fish is opaque and flakes easily with a fork.

Sauce

1. In a saucepan, combine all ingredients. Cook over medium heat until butter is melted.

Prep 10m | Cook 20m | Ready 1h

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