Recipe Background
The Last Jedi® Fish blends sci-fi fun with crispy panko for a family movie night treat.
The Last Jedi® Fish came into being during one of those creative, passion-infused weekends when I was neck-deep in my Star Wars marathon phase. Translating my love for space adventures into culinary creations seemed like the natural evolution of fandom. My cousin, a hardcore fan with a penchant for sci-fi collectibles, had come over to binge the series, and what better way to celebrate than with a meal inspired by our mutual obsession. As we settled in, I realized my pantry was brimming with possibilities. A half-box of panko breadcrumbs and some finely grated parmesan sat next to a hopeful bundle of parsley, all begging to be transformed.
For the flavor foundation, Dijon mustard became the star, its tanginess promising to bring life to even the simplest fish fillets. I opted for a firm white fish, making sure they were at room temperature to ensure even cooking. While I coated the fish with the fiery yellow, my cousin shared his latest theory on the origins of the Force, and just like that, the kitchen was amidst a culinary duel. One tip I’ll share: press down firmly when coating the fish with the breadcrumb mix to achieve that perfect golden crust. And never skimp on the olive oil spray—a light mist ensures everything crisps up beautifully under the broiler. With lemon wedges as a final touch, the dish was both a visual and gustatory homage worth every bite.
Ingredients
For the breadcrumb coating:
- 1/2 cup panko breadcrumbs
- 1 tablespoon parsley finely chopped
- 1/3 cup parmesan cheese finely grated
- 1 clove garlic minced
- 1 tablespoon olive oil
- salt to taste
For the fish:
- 2 (5-ounce) firm white fish fillets skinless, room temperature
- salt to taste
- black pepper to taste
- 2 tablespoons Dijon mustard can substitute mayonnaise
- olive oil spray to taste
- 1/2 tablespoon neutral oil such as canola oil
- lemon wedges optional, to taste, for garnish
Directions
- Preheat the broiler to high.
- In a shallow bowl, add the breadcrumbs, the parsley, the parmesan, the garlic, the olive oil, and the salt and stir to combine.
- Season the fish fillets with the salt and the pepper.
- Spread the mustard evenly on top of the fish fillets, coating only the top of the fish fillets.
- Press the mustard-smeared-side of the fish into the breadcrumb mixture, pressing down firmly so the breadcrumb mixture adheres to the fish.
- Spray the breadcrumb topping with the olive oil spray.
- In an oven-safe skillet over high heat, add the neutral oil.
- Add the fillets to the hot oil, breadcrumb-side up, and then immediately transfer the skillet to the oven under the broiler.
- Broil the fillets until the breadcrumb topping is golden and the fillets reach an internal temperature of 145 degrees F, about 5-6 minutes.
- Serve immediately with the lemon wedges.
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