Roast Fish with Herbed Crumb Crust

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is good—the mayonnaise-mustard mixture keeps the fish moist, adding a tangy bite that plays nicely against the crunch of the golden bread crumb topping. Herbed crumb crusts have been enjoying something of a vogue in restaurants during the past few years and are actually a throwback to recipes popular in American food magazines back in the fifties and sixties.

This is a variation on a recipe developed by Lori Walther for Gourmet.