Pinhead Oat-Crusted Fish with Lemon Cream
Author: Chef Donna
Recipe type: Main
Cooking with Whole Grains - This recipe is a tasty and creative way to make use of whole grains.
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 large shallot, minced
- ½ cup white wine
- 1 cup heavy cream
- Zest of ½ lemon (more to taste)
- 1 tablespoon freshly squeezed lemon juice
- ½ cup raw pinhead (Scottish) oats
- Salt and pepper
- ½ cup Dijon mustard
- 4-6 ounce fillets of sturdy white fish, like catfish or tilapia or snapper
- Make the lemon cream:
- In a small saucepan, heat 1 tablespoon butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in lemon juice. Remove from heat and season with salt to taste.
- Make the fish:
- In an extra-large sauté pan, heat the remaining butter and oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and spread each fillet with Dijon mustard, one side. Lay each fillet on the oats, mustard side down, pressing gently so the oats adhere to that side.
- Place the fish oats side down in the pan and cook without disturbing until the oats are browned and the opaqueness has moved about ⅓ of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a wide spatula to carefully turn the fish over and cook until just opaque throughout, about 4 additional minutes. Place fish on a plate and top with cream.