December 27th, 2011

Parmesan Baked Swai

Parmesan Encrusted Swai and creamed peas

Parmesan Baked Swai and creamed peas

I’m not much of a fish person.  I love sushi, calamari, crawfish, and salmon.  Shrimp, mussels, and clams are in the “love it certain ways” category.  Crab is only good as a crab cake.  Other shellfish is on my dislike list because it makes me feel kind of sick (and in fact, more than a little crab does too), with the exception of lobster, of which I just don’t like the taste.  The remainder of fish that I’ve tried is boring to me, unless it is really prepared well.

This is one of those fish dishes that makes fish palatable to me, but still falls on the “meh” side.  However, for people who like fish, it’s probably pretty good.  At any rate, it’s incredibly easy, so if you have any fish laying around in your freezer but not much time, it makes a good quickie meal paired with some garlic mashed potatoes and some sort of vegetable.  I used creamed peas (no recipe here, it’s seriously just frozen peas cooked in a little cream with salt, pepper, and a tiny dash of nutmeg).

If you’re looking for something light and easy after the gluttony of the holidays, make this for dinner.  Swai is really inexpensive so that helps make it a good post-holidays dish!  Speaking of the holidays, I hope everyone had good ones and that you got to spend time with your loved ones. :grin:

Parmesan Baked Swai

Serves 2

  • 2 3-oz swai fillets
  • ½ c panko
  • ¼ c freshly-grated parmesan (it must be freshly-grated; the canned stuff doesn’t stick)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 med egg
  1. Preheat oven to 400°F and spray a glass baking dish with oil spray.
  2. Rinse and pat dry fish fillets. Combine panko, parmesan, salt, and pepper in a shallow dish (like a pie pan). Beat egg in another shallow dish.
  3. Dip fish in egg, let the excess drip off, then bread in the panko/cheese mixture. Place breaded fish in baking dish.
  4. Bake at 400° until fish is white and flakes when poked, 15-20 minutes, depending on how thick your fish fillet is.


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