I got this idea for sharing full dinner recipes with a specific title. These dishes include a full meal rather than just one recipe. I’ve always loved the name, “The Supper Club” (didn’t think of this from the movie) so I’m going to borrow it for this idea.

So, for my first dinner recipe, we have Pan-Fried Fish Fillets served with a Baked Potato. I think this is a nice light dinner dish perfect for the summer, not too light but also not too heavy either.

Seafood is one of my favorites especially in the hot summer months. It can fill me up without leaving me with that bloated feeling. We’ll start first with the baked potato.

I like to use potatoes and baking them in the oven as opposed to the ones in the microwave. I personally prefer the taste through the oven but if you don’t have a lot of time, use the microwave potatoes and follow the directions on the package.

For the oven, I coat the potato with Extra Virgin Olive Oil (EVOO), sprinkle with lemon pepper and kosher salt. Then, wrap the potato with aluminum foil tightly. Preheat the oven to 425 degrees F. Bake potato for about 30 to 45 minutes or until it’s soft and a fork goes through easily.

Pan-Fried Fish Fillet:

The Supper Club: Pan-Fried Fish Fillets with Baked Potato

Course: Ordinary Recipes Made Gourmet

Pan-Fried Fish Fillet:

Ingredients

• 2 lb. fresh fish fillets

• Extra Virgin Olive Oil

• kosher salt and lemon pepper

• garlic and onion powder

• pinch of cayenne

• 1 egg

• 1 tbsp. milk or water

• 1 c. dry Italian bread crumbs

Directions

• Cut fillets into serving portions. Sprinkle both sides with salt and pepper, onion and garlic powder, and cayenne. Beat egg slightly and blend in milk. Dip portions in the egg mixture then roll them in crumbs.
• Place fish in a heavy frying pan coated with EVOO, hot but not smoking. Fry at a moderate heat until fish is brown on one side. Turn carefully and brown the other side, don’t turn too quickly. Usually fish will pull away from the pan when it’s ready to be turned. 
• Cooking time is approximately 10 minutes depending on the thickness of the fish. Drain on absorbent paper.

Top the meal with dill or any herbs you have on hand, slice of lime or lemon. And of course, load the baked potato with any condiments you like! Bon Appetit!