IKLAN TENGAH ARTIKEL
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
- 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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