Ingredients:
2 lb fresh boneless, skinless fish fillets, such as rock cod or snapper
1/2 cup Olive Cart Sundried Tomato Mustard
3 cups panko bread crumbs
4 tablespoons Olive Cart South Haven Blend Extra Virgin Olive Oil
Olive Cart Lighthouse Lime Extra Virgin Olive Oil (to garnish)
Directions:
Check fish for small bones (remove before cooking). Coat the fillets in Olive Cart Sundried Tomato Mustard (gre and then bread in panko crumbs to coat each piece of fish. Heat olive oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage. Drizzle filet with Lighthouse Lime oil and serve.
