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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




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.


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

Prep 10m | Cook 20m | Ready 1h