Baked Swai with Lemon Balm Gremolata

Infused with lemon, this light, fast fish dish is kicked up a notch with red pepper.  Serve with your favorite hot sauce on the side.
2 swai or other white fish fillets, about 1 lb

Gremolata:
palmful fresh lemon balm leaves, minced
1 clove garlic, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
2 tsp black sesame seeds
2 tsp olive oil

Preheat oven to 425F. A small food processor makes mincing the lemon balm and garlic quick work.  Mix together the gremolata ingredients in a small bowl.

Place fillets on an oiled baking sheet and lightly oil the top surface. 

Scatter gremolata about the surface of the fillets.

Bake for 10-12 minutes, just until the fish is cooked through.

Serves 3-4.  Serve with lemon and your favorite hot sauce.

Cook’s note: You could use many other white fish fillets such as flounder, catfish or tilapia, for example.

Lemon balm grows profusely in my garden in the mid-atlantic, and is popping up bright and green this early spring. It is wonderfully lemony and makes a great gremolata - an Italian herb condiment comprised of lemon, parsley and garlic. It is served on meat and fish dishes. Here I substitute the lemon zest and parsley with the lemon balm.