Elevate your frozen fish with this great recipe from Edible Boston and Andrew Wilkinson. Perfect for those who crave bold and savory flavors, this spice mix is an excellent addition to your culinary repertoire, and works equally well with chicken or pork.
Ingredients, for the secret spice crust mix::
2 cups all-purpose flour
1½ tablespoons paprika
1½ teaspoons fine sea salt
1½ teaspoons freshly ground black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons dried basil
1½ teaspoons dried oregano
1½ teaspoons dried thyme
1 teaspoon cayenne pepper
For the fish::
2 (6-ounce) portions frozen cod, pollock or hake, safely defrosted and patted dry of excess moisture
¼ cup low-sodium soy sauce
½ cup Secret Spice Crust Mix, recipe above
olive or oil
Mix all spice ingredients well to incorporate evenly. Store in an airtight container at room temperature. (You will not need all of this crust mix for the fish recipe below.)
Preheat oven to 400˚F.
Dip each fish filet into a pool of soy sauce. Allow to soak for 1 minute.
Shake off excess soy sauce and dredge in Secret-Spice Crust Mix. Shake off any excess.
Coat an oven-safe dish with oil, add fish and brush the top of each filet with more oil.
Bake for 12–14 minutes. Test for doneness. If desired, broil briefly until deep golden brown. Serve with a wedge of lemon and an easy salad of dressed shredded cabbage.
NOTE: Recipe works well in an air fryer, too.
