Baked Fish with Herbed Breadcrumb Recipe

Serving size

4

Time to make

30 minutes

Ingredients

2-4 fish fillets (redfish, salmon, walleye, etc.)
1/4 cup sour cream or yogurt
1/2 cup heavy cream
3 tbsp. MeatEater’s Mermaid’s Pantry Seafood Rub and Seasoning
1 cup seasoned croutons
1 clove of garlic
1/8 cup parsley leaves
1/2 lemon, zested
1/2 tsp. salt

Also works with

Any fish filet

How to make it

1
  1. Preheat an oven to 375 degrees. Generously grease sheet pan or baking dish with olive oil or butter. Arrange all of the fish filets on top to fit comfortably without touching.
  2. Add croutons, garlic, parsley, lemon zest, and salt to a food processor or blender and pulse until you reach a granular breadcrumb consistency.
  3. In a bowl, blend sour cream, heavy cream, and Mermaid’s Pantry seasoning until well mixed.
  4. Baste this mixture on top of the filets. You might not need all of the seasoned cream, just make sure the fish is well covered. Sprinkle the tops of the fish with the herbed breadcrumb.
  5. Bake the fish until it flakes apart easily with a fork. Walleye or pike may take roughly 15 minutes, while a large redfish or salmon filet might take 20-30 minutes. Serve immediately.

Serving size

4

Time to make

30 minutes

Ingredients

2-4 fish fillets (redfish, salmon, walleye, etc.)
1/4 cup sour cream or yogurt
1/2 cup heavy cream
3 tbsp. MeatEater’s Mermaid’s Pantry Seafood Rub and Seasoning
1 cup seasoned croutons
1 clove of garlic
1/8 cup parsley leaves
1/2 lemon, zested
1/2 tsp. salt

Also works with

Any fish filet

Special equipment

Sheet tray or baking dish, oven