Garlic Panko Crusted Fish
with pureed zucchini and leek soup
Crispy panko crusted fish pairs beautifully with a smooth green soup that's flavored with your leftover pesto. This meal will definitely taste like something ordered off of a fancy restaurant menu.
Smarts: Double the fish, bake them all off, and then freeze half for a quick, easy future dinner.
Ingredients
- Garlic - 3 cloves, minced
- Leeks - 4, chopped
- Potatoes, russet (sub other white potato) - 8 oz, peeled and chopped
- Zucchini - 1 1/2 lbs, chopped
- Oil, olive - 1 Tbsp
- Thyme, dried - 1/2 tsp
- White wine - 1/2 cup
- Broth, vegetable - 3 1/2 cups
- Lemon juice - 2 Tbsp
- Leftover basil pesto - 4 Tbsp
- Creme fraiche (opt) - 4 Tbsp
- Garlic - 1 clove, minced
- Parsley - 1 Tbsp, chopped
- Butter - 2 Tbsp
- Panko breadcrumbs - 6 Tbsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Cod (sub any other flaky white fish) - 1 lb
- Lemons - 1/2
Nutrition Facts
Prep
- Garlic (for soup and fish) / Leeks / Parsley - Prep as directed. (Can be done up to 4 days ahead)
- Potatoes / Zucchini - Prep as directed.
- Make panko crust for fish - Place garlic (just the portion for the fish) and butter into a microwave-safe bowl. Microwave for ~30 seconds, until butter is melted. If you don’t have a microwave, just melt butter with garlic in a small saucepan. Add panko, parsley, salt, and pepper and mix through. (Can be done up to 3 days ahead)
- Fish - Line a sheet pan with some foil. Rinse fish and pat dry. Brush foil and fish with some olive oil. Lightly salt and pepper fish and pat on panko crust.
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Make
- Heat oven to 425F / 218C. Bake fish for 12 to 16 minutes, depending on thickness of fish (our fish was 1” / 2.5cm and we cooked it for 16 minutes). Crust should be golden when done and fish should flake easily.
- While oven is heating, heat a Dutch oven over medium-high heat. Add olive oil and then garlic, leeks, and thyme to heated oil with a sprinkle of salt. Saute for ~2 minutes.
- Add white wine and saute for another minute.
- Fold in potatoes and zucchini and cover with broth. Bring to a boil and then simmer uncovered for 6 to 8 minutes, until potatoes and zucchini can be easily pierced with a knife.
- Use an immersion blender to blend soup until smooth (or puree in batches in a blender). If you think the soup is too thick, you can add more broth or water. Finish with lemon juice and season to taste with salt and pepper.
- Divide soup into bowls and serve with a dollop of leftover pesto and creme fraiche (if using).
- Slice lemons into wedges and serve alongside fish. Enjoy with soup!
Nutrition Facts
Reviews
Ratings
64 reviews
Used vegetable broth which made it a darker soup - would probably use chicken broth next time to keep soup lighter. Delicious tastes all around. Added spring mix with a light vinaigrette and heated up some basmati rice for my son and husband.
0 HelpfulI liked this all right, especially the pistachio crust. Soup was okay. Husband really liked it.
0 HelpfulSimple and fresh! Makes a big difference if the prep is done ahead of time. My family loved this, including my 5 and 2 years old. I added a side of French bread for the kids to dip in the soup.
0 Helpful