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Taste Washington 2021 - Week 2

2020 Chardonnay &
Parmesan-Crusted Whitefish w/
Wilted Greens

Parmesan-Crusted Whitefish

  • 1/4 cup parmesan

  • 1/4 cup panko bread crumbs

  • 1/4 cup chopped parsley (plus more for garnish)

  • 1 clove garlic, grated

  • 2 tbsp olive oil, separated (1tbsp + 1tbsp)

  • 2 8-ounce filets of cod, halibut, or other whitefish

  • 1 lemon

  • Kosher salt (to taste)

  • Ground pepper (to taste)


  • Combine in bowl: parmesan, panko, parsley, garlic, 1tbsp olive oil

  • Place fish on parchment, drizzle each with 1/2 tbsp olive oil, spread evenly over fish

  • Add salt and pepper to fish, to taste

  • Sprinkle panko mixture over fish, pat down to crust fish

  • Bake 10 minutes at 450F, or until fish is fully cooked

Wilted Greens

  • 2 bunches of swiss or rainbow chard (about 1-1/4 pounds, as chard will cook down)

  • 2 tbsp olive oil

  • 1 garlic clove, finely diced or crushed

  • 1/4 tsp kosher salt

  • Pinch of ground pepper


  • Rinse well and blot dry, leaving leaves a little damp

  • Remove woody stems, cut remaining stems into 1-inch thick pieces and cut the leaves crosswise into 1-inch thick ribbons

  • Heat oil and garlic in skillet over medium-high heat until the garlic is fragrant and turning golden

  • Add half the chard, plus salt and pepper

  • Cook, stirring occasionally, until the chard is wilted, about 3-4 minutes

  • Add the remaining chard and cook until all chard is wilted, about another 3-4 minutes.

  • Arrange the wilted chard on a plate, place the fish on top and garnish with parsley and lemon wedge

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