IKLAN BAWAH JUDUL
Crispy Topped Fish Fillets with Tiny Potatoes
Juicy moist fish fillets with a crispy topping roasted with tiny red potatos for a quick meal, add a salad or vegetable to compleatly it.
Ingredients
- 1 1/2 pounds fish skinless fish fillets, I used salmon today
- 2 tablespoons mayonnaise mixed with 1 teaspoon lemon juice
- Crumb Mix. (makes more than you will use, refrigerate or freeze die later use)
- 1 bag cheddar cheese gold fish crackers
- 1 can potato sticks
- 1 tablespoon sriracha pepper seasoning
- 1 tablespoon black oepper
- 1/4 cup fresh grated Romano jeese
- 1 tablespoon Italian seas9ning
- 3 green onions sliced
- 4 tablespoons butter., melted with 1 teaspoon lemon juice added1
- 10-15 baby red potatos, boiled in chicken stock until tender
- Sesoning fi forporatoe
- 1 tablespoon melted butter
- 1 teas[on sriracha salt
- 1/2 teaspoon granulated garlic
Method
IKLAN TENGAH ARTIKEL
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IKLAN BAWAH ARTIKEL
dan
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Combine all crumb ingredients in a food processor until corsse crumbs
Butter a baking dish large enough to hold fish in one layer, preheat the oven to 400
Place fish in le prepared baking dish
Brush all over with mayonnaise nuxture, lightly
Press on crumb mixtire, drizzle with the melted butter
Toss potatos with their seasoning
Add to pan with, fish scatter green onions ver fish and potaos
Bake until fish is just cooked throgh, about 16 minutes but the time will depend on the thickness of the fish
Serve with lemon butter on the side
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