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  • Writer's pictureDairy Keen

Baked White Fish with Crispy Coating

We are looking for a fun way to make some use of the halibut fillets we have in our freezer. My husband’s friend when to Alaska and caught a HUGE 200 pound halibut. His friends are all glad he did, he brought home so much fish he had to share with everyone he knows.

Baked White Fish with Crispy Coating

3 Tablespoon Butter or margarine 2 Tablespoons grated white onion 1 garlic clove, minced ¾ Cup Panko Bread Crumbs 3 Tablespoons Mayonnaise, low-fat or regular 1 egg yolk ½ teaspoon dill weed, Optional 1 teaspoon grated lemon peel, zest ½ teaspoon salt ¼ teaspoon pepper 4 skinless cod or halibut fillet (6 ounce about 1 inch thick)

Preheat oven to 300 degrees. Line the bottom of a broiler pan with aluminum foil. Spray the rack with cooking spray. In a 12-inch skillet melt the butter over medium heat. Add the grated onion and garlic, sauté for about 2 minutes. Add the panko bread crumbs. Stir constantly until crumbs are browned about 5 minutes. Remove from heat and allow to cool.

Whisk together the mayonnaise, egg yolk, dill weed and lemon zest. Pat the fish dry with paper towels and season with salt and pepper. Coat tops of fillets with mayonnaise mixture. Press the mayonnaise side of each fillet into the bread crumbs. Place on the prepared boiler rack, crumb side up. Bake until thermometer reads 140 degrees, about 35-40 minutes. Serve with your favorite tartar sauce and lemon slices.

*Don’t use No-fat mayonnaise as it contain gelatin and will not melt into the fish.

**Gluten Free use Gluten Free Panko bread crumbs.


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