Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Adding a Savory Crunch to Fish

A seasoned topping and a very hot oven produce a crisp layer of extra flavor

Fine Cooking Issue 12
Photos: David Bishop
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Long-time Fine Cooking editor Martha Holmberg details her technique for creating crunchy toppings for fish in this article, which includes preparation tips and the following recipes: Cod Fillets with mustard-Tarragon Crumb Crust, Salmon Fillets with horseradish-Potato Crust, and Halibut Fillets with Pine Nute and Parmesan Crust.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.