![]() ![]() Bake for 12 to 16 minutes, or until the fish is cooked through and a thermometer inserted into the thickest part of the fish registers 145 degrees.ĥ. Spread the mayonnaise mixture on each fillet. Place the fish on the baking sheet skinned side down. In a small bowl, stir together the mayonnaise and Dijon mustard.ģ. Line a 9-by-13-inch baking dish or a rimmed baking sheet with parchment paper.Ģ. ![]() Tablespoon chopped fresh parsley (for garnish)ġ. Pounds skinless, boneless white fish such as cod, haddock, hake, or red snapper, cut 1-inch thick Ounces cheddar crackers (1 to 1 1/4 cups crushed) At the fish counter, ask for the thicker cuts so the fish is at least 1-inch thick, and will stay juicier than thinner tail ends. The fat in the mayonnaise keeps the fish moist and the mustard supplies a subtle kick. Before packing the crumbs on cod, haddock, hake, or red snapper, spread a layer of Dijon-mayo on the fillets. ![]() Look for brands such as Simple Mills Farmhouse Cheddar (gluten-free) or Annie's Cheddar Squares. You can use Ritz crackers or saltines, but cheddar crackers offer an extra flavor boost. Coating white fish fillets with cracker crumbs before baking is a traditional New England recipe, easy and efficient.
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