Herb-Crusted Pickerel with Lemon-Basil Sauce (Manitoba)

A herbaceous crust coats tender pickerel fillets that flake with the light touch of a fork. Drizzle a light lemon-basil sauce for perked up tang.

Pickerel:
3 Tbsp. fresh thyme leaves
1 cup panko
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 egg
4 pickerel fillets
1 Tbsp. oil

Lemon Basil Sauce:
½ tsp. garlic, minced
3 Tbsp. butter
1 tsp. fresh basil, chopped
¼ tsp. lemon juice, freshly squeezed

For the Pickerel:
In a shallow bowl, combine thyme, panko, salt and pepper. In a second shallow bowl, beat egg.

Dip fish in egg and then bread mixture. In a large frying pan, heat oil over medium-high heat. Add fish, turning once until fish is opaque and flakes easily with a fork.

For the Sauce:
In a saucepan, combine all ingredients. Cook over medium heat until butter is melted.

Assembly:
Place one fillet per plate. Pour on desired amount of sauce and serve.

Makes 4 servings.