Baked Fish
24 comments
Appears in Cook's Country June/July 2012
If you're looking for tender, moist fish with a tasty crumb crust that doesn't fall off, you need to do more than just pop it in the oven.
WHY THIS RECIPE WORKS
With a dish this simple, moist, flaky fish is a must. A low oven ensures that the fish comes up to temperature slowly, without overcooking or drying out. Crisp, buttery breadcrumbs infused with the flavors of garlic and fresh herbs get a he...
