There's Nothing Like Garden Fresh
Every year, Frank the Rototiller Guy makes his late-April appearance in our garden space. I'm guessing in his younger years he wowed the ladies with his coiffed head of still thick hair complete with long sideburns eerily reminiscent of The King. He causes quite a stir in our neighborhood while he does a great job getting our soil ready for early plantings.
Farmer Paul wasted little time in putting down what plants flourish in the cooler spring days and nights. Yesterday, the cabbage patch went in. Not to mention the perennial bed and our herb border boasted the first harvest of the new season with ready parsley and ripe rhubarb. And so it begins ...
PARSLEY PANKO HADDOCK
4 six ounce pieces of boneless haddock fillets
1 cup panko Japanese style plain breadcrumbs
1/4 cup fresh finely chopped parsley (dried just won't do)
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1/2 cup plain yogurt
1/2 teaspoon citrus zest (I used lemon this time but lime, orange and even grapefruit works.)
Preheat the oven to 400 degrees F. Lightly oil a 9 x 12 baking sheet. Thoroughly blend yogurt and citrus zest, set aside. In a medium bowl, mix breadcrumbs, parsley, pepper and olive oil. Make sure the ingredients are evenly mixed.
Place the fish on the oiled baking pan. Using a basting brush, add a generous layer of the yogurt and zest to cover the top of each piece. Liberally cover the yogurt blend with the parsley panko mixture. Bake for 15 minutes or until fish turns white and flakes easily when tested with a knife tip. Garnish with a slice of the citrus you used in the recipe. Feeds four. 255 calories per serving.