The Colgin Companies

STUFFING-CRUSTED FISH (yields 4 servings)

INGREDIENTS:

2 garlic cloves, finely diced
1 tbsp & 1 ½ tsp Dijon mustard
½ tsp honey
3 tsp Colgin Worcestershire sauce
1 cup boxed savory herb stuffing mix
Zest 1 lemon
1oz (about ½ cup) Parmesan cheese, finely grated
2 tbsp finely chopped parsley
4 tbsp unsalted butter, melted & divided
Salt & black pepper to taste
4 – 5oz skinless white fish fillets (halibut or sea bass)
8 oz spring greens salad mix or baby kale
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Kosher salt
Lemon wedges (for serving)

DIRECTIONS

1. Place a rack in the upper third of oven and preheat to 400F.
2. Whisk garlic, Dijon mustard, honey, salt, black pepper and Colgin Worcestershire sauce in a small bowl. (If you have the time, place your cod and marinade the cod for a minimum of 30 minutes with mustard marinade. If not, just brush mustard sauce mixture on fillets before battering with stuffing mix) Set aside and work on stuffing mixture.
3. Place 1 cup herb stuffing mix in a large Ziploc bag, squeeze out air and crust to coarse crumbs with a meat mallet/rolling pin. Transfer mixture to a medium bowl and add lemon zest, parmesan, parsley and combine. Drizzle 3 tbsp melted butter until crumbs are coated
4. One at a time, dredge the fillets in the stuffing mixture and place back on baking sheet. Sprinkle remaining stuffing mixture over fillets and press down to adhere to fillets.
5. Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12-15 minutes
6. Meanwhile toss spring mix in medium sized bowl with extra virgin olive oil, lemon juice and season with salt
7. Using a fish spatula. Gently transfer fillets to plates and drizzle remaining 1 tbsp butter. Serve with salad and lemon wedges.