Crispy Fish with Lemon-Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia. Ingredients:
2 large egg whites, lightly beaten |
1 cup panko (japanese breadcrumbs) |
1/2 teaspoon paprika |
3/4 teaspoon onion powder |
3/4 teaspoon garlic powder |
4 (6-ounce) skinless cod fillets |
1 teaspoon black pepper |
3/8 teaspoon salt |
cooking spray |
1/4 cup canola mayonnaise (such as hellmann's) |
2 tablespoons finely chopped dill pickle |
1 teaspoon fresh lemon juice |
1 teaspoon chopped fresh dill |
lemon wedges |
Directions:
1. Preheat broiler to high.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
4. Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state's Columbia Valley ($12) does all that with a touch of fruit. —Sara Schneider
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