Mike Holtham’s Pan-roasted Fluke
When Mike Holtham worked as a chef at State Road Restaurant they served fresh Vineyard fluke with a crispy coating of breadcrumbs, lemon zest and herbs, often over a carrot puree. Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.
2 fillets Vineyard fluke, about 5-6 ounces each
Salt and pepper
Zest of 1 lemon
1 cup panko breadcrumbs
1 to 2 teaspoons olive oil
1 tablespoon or a handful of fresh herbs, including chives, parsley and a touch of tarragon
1 sprig fresh thyme
1/2 tablespoon butter
- Preheat the oven to 400° F. Season the fish lightly with salt and pepper on both sides. Place the lemon zest, bread crumbs, olive oil and fresh herbs in a food processor and pulse a few times to combine; then place on a plate. (Adding a small amount of olive oil to the breadcrumbs will help them stick to the fish.) Firmly press one side of each fillet into the breadcrumb mix.
- Heat an oven-proof skillet over medium-high heat until hot and add a film of olive oil. Place the fish, breadcrumb-side down, in the pan, and saute for about 2 minutes until the topping starts to get crispy. Add the butter and fresh thyme sprig to the pan and place into the oven (without turning over). Bake for about 5 to 7 minutes (depending on the thickness), until the fish turns a flat white. Remove the two fillets to plates, crispy side up. Serve alongside a leafy green or summer tomato salad.