25 minutes
A crispy baked fish dish served with a tangy homemade tartar sauce.
cups
Capers, roughly chopped
tablespoons
Pickles, finely diced
cups
Fresh Herb (Tarragon, Dill, Or Parsley)
tablespoons
teaspoons
Garlic Clove, minced
each
Lemon, zest and juice
each
Panko bread crumbs
cups
tablespoons
Fish Fillets
0 lb
to taste
to taste
1. Prepare the Tartar Sauce
In a medium bowl, blend together mayonnaise, roughly chopped capers, finely diced pickles, your chosen herb, Worcestershire sauce, and minced garlic clove. Grate in the zest of a large lemon and stir until well combined. Set aside for the flavors to mingle.
2. Prepare the Panko Topping
In a small bowl, mix panko bread crumbs with extra-virgin olive oil, and season with a pinch of salt and black pepper to taste. Stir until the crumbs are evenly coated with the oil.
3. Bake the Fish
Preheat your oven to 400 degrees F and place a rack in the upper part of the oven. Lay the fish fillets on a lightly oiled sheet pan, season both sides with salt and black pepper, and bake for 10 to 15 minutes, or until the fish reaches an internal temperature of 125 to 130 degrees F.
4. Finish the Tartar Sauce and Bake
While the fish bakes, finish off your tartar sauce by squeezing in the juice of the zested lemon. Cut the remaining lemon into wedges to serve alongside your dish. After the initial baking time, switch the oven to broil and let the fish broil for another 2 to 3 minutes, or until the panko topping turns golden brown and the fish flakes easily when tested with a fork.
Opt for firm, white fish like cod, halibut, or haddock. These varieties hold up well under high heat and have a mild flavor that complements the crispy coating and tartar sauce.
Japanese panko breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a superior crunch.
Position a wire rack over the baking sheet and set the fish on the rack. This promotes air circulation around the entire piece, preventing the bottom from becoming soggy.
Before baking, lightly spritz or drizzle the breaded fish with olive oil or a neutral cooking spray. This aids in browning and enhances the crispiness without the need for frying.
Before coating, thoroughly pat the fish with paper towels to remove excess moisture. This step is crucial for ensuring the coating adheres properly and achieves a good crispness.
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