Hi Annie, thanks for your question. The fillet I used did have the skin on it, but that is not necessary. I don't eat the skin once cooked, but like how it keeps the fish moist while cooking. I do not crust the bottom side or season it at all. Just the top/flesh part of the fish. Hope that helps and happy cooking!
The recipe doesn't specify.
I make a similar crusted baked fish & find that:
*I use either skin-on or fillets without skin, whatever is available.
*If skin on, put the crust only on the non-skin side & bake with skin side down.
*If skinless fillet, either do one or two sides of crust. If two sides, put the fish on a cookie rack or other suspension, so the bottom crust bakes crisp.
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2 Comments
I make a similar crusted baked fish & find that:
*I use either skin-on or fillets without skin, whatever is available.
*If skin on, put the crust only on the non-skin side & bake with skin side down.
*If skinless fillet, either do one or two sides of crust. If two sides, put the fish on a cookie rack or other suspension, so the bottom crust bakes crisp.