Crispy panko coated fish served with a decadent cream sauce.
Ingredients
- 4 x thick fish fillets
- 60g butter – melted
- 2 cloves garlic - crushed
- ½ cup panko breadcrumbs – seasoned with garlic salt, pepper and 2 tablespoons grated parmesan
Cream Sauce
- 45g butter
- 3 tablespoons cornflour
- 2 cups cream
- 1 cup milk
- 3 tablespoons parmesan – grated
- 1 lemon – zest and juice
- ¼ teaspoon onion powder
- Salt and pepper to taste
Method
- Preheat the oven to 180ºC (160ºC fan bake).
- Place the fish fillets into an oven dish lined with baking paper. Combine the first measure of butter with the garlic. Brush over the fish fillets.
- Sprinkle over the seasoned panko.
Cream Sauce
- In a saucepan melt the butter, add in the cornflour and cook for 1 minute.
- Gradually add in the cream and milk, whisk until the sauce is thickened.
- Add in the remaining sauce ingredients and pour around the fish fillets.
- Bake for 15 minutes. Turn the oven to grill for a few minutes to get the panko nice and crispy.