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Parmesan Crusted Tautog with Herb-Lemon Sauce

1 lb. tautog filets
smoked paprika
salt and pepper
shredded parmesan cheese

Herb Lemon Sauce:
1 tbs. unsalted butter
2 tbs. extra virgin olive oil
4 cloves garlic, minced
Juice and zest of 1 large lemon

Preheat the oven to 425° and line a baking sheet with tin foil or parchment paper.
Arrange fillets on the baking sheet and sprinkle each fillet on both sides evenly with smoked paprika, salt, pepper and shredded parmesan cheese. Bake for 7-10 minutes, or until cooked through.

In a small saucepan, melt butter over medium heat then add in olive oil and garlic. Bring to a low sizzle for 2 minutes, then turn the heat off and stir in lemon juice and zest, salt and pepper to taste and herbs.
Let the herbs marinate in the sauce for at least 10 minutes, and then strain the herbs out (optional) before drizzling over the fish. You can use this sauce to drizzle over the rice too!

Coastal Fisherman Merch
CF Merch



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