Lake Avenue Drum

  • Prep Time
    30 minutes for cleaning shrimp and prepping garlic and other ingredients
  • Cook Time
    15 minutes
  • Serving
  • View

This is a really good recipe for fish.  Surprisingly, the parmesan crust does not overpower the firm white flesh of this drum filet.   And the shrimp topping is rich, luscious and lemony.  Don’t forget the capers – that salty pickle-y pop is the perfect accent.  The secret is getting the oil and butter hot in your skillet before you lay that fish filet in it.  The fish should immediately sizzle and the parmesan should turn golden and crusty within minutes.  Keep the heat high and flip the fish.  Keep the cooked filet in a low oven (250 degrees) while you cook the shrimp.  Then sit down and enjoy your evening.


Butter Paste for Fish

Parmesan roasted fish

Shrimp Topping


    Step 1

    Make the butter paste: melt the butter and stir in roasted garlic and lemon. Let cool. Use it on the fish when it is cold and smooth enough to spread all over the fish.

    Step 2

    Sprinkle the fish with salt and pepper. Coat both sides of the fish with the parmesan cheese and put it in the frig to chill. The cheese will stick to the butter.

    Step 3

    Meanwhile, remove the shrimp from their shells, de-vein, and set aside in frig. Then prepare your other ingredients. Halve the lemons. If you are using roasted garlic, mash and mince about 3 TBS. Have your capers ready.

    Step 4

    About 10 minutes before you want to eat, take the fish and the shrimp from the frig.

    Step 5

    Over medium high heat, melt about 1/8 of butter in a hot skillet. Add about TBS. olive oil. When the oil and butter become very hot, almost brown, and the butter stops sizzling, lay the fish into the oil.

    Step 6

    Cook undisturbed on one side until the parmesan is golden brown. Then, flip the fish and cook on the other side until golden brown.

    Step 7

    Put fish in a casserole in a 250 degrees oven while you make the shrimp topping.

    Step 8

    Wipe out the pan. Put it back on the heat and melt about 1/4 stick butter.

    Step 9

    When the butter is sizzling hot, add the shrimp and the garlic also.

    Step 10

    Cook, stir, and add the capers.

    Step 11

    Squeeze about 1/2 lemon over the shrimp and butter.

    Step 12

    DO NOT OVERCOOK THE SHRIMP. When it is pink and the flesh is beautifully white, pour the shrimp over the fish and garnish with parsley.

    You May Also Like

    Leave a Review

    Your email address will not be published.