Baked Fish with Apple-Beet Salad

5.0 – 3 reviews • Fish

Ingredients

Nonstick cooking spray
1/4 cup light mayonnaise
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
Kosher salt and freshly ground pepper
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
2 tablespoons capers, finely chopped
4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
1 teaspoon dijon mustard
3 tablespoons extra-virgin olive oil
6 cups mesclun greens (about 5 ounces)
1 8.8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
1 Persian cucumber, thinly sliced
1 Granny Smith apple, thinly sliced

Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray. Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper. Combine the panko, parsley and capers in another shallow dish; season with salt and pepper.
Pat the fish dry with paper towels. Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat. Transfer to the prepared rack, crumb-side up. Coat the fish with cooking spray. Bake until golden and crisp, about 15 minutes.
Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl. Gradually whisk in the olive oil until smooth; season with salt and pepper. Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper. Serve with the fish and lemon wedges.

Daniel Bowman

We only did the fish part of the recipe, but the family loved it!

Jill Lewis

Very tasty, I will be making this recipe again!