Crispy Baked Fish Recipe
Ingredients
| Nonstick cooking spray | ||
| 4 fish fillets (about 5 ounces each) | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon olive oil | ||
| Dried oregano | 1 Teaspoon, crumbled | |
| 1/4 teaspoon each salt and white pepper, or to taste | ||
| 2 cups instant mashed potato buds | ||
Directions
1 Preheat the oven to 500°F. Coat a wire rack with the cooking spray, place the rack on a baking sheet, and set aside. Pat dry the fish fillets on paper toweling.
2 In a medium-size shallow dish, whisk together the lemon juice, oil, oregano, salt, and pepper. Place the potato buds in another medium-size shallow dish. Dip each fish fillet first in the liquid mixture, then in the potato buds, making sure both sides are well coated.
3 Place the coated fillets on the prepared wire rack and bake for 10 minutes. Transfer the fish to individual serving plates and serve with lemon wedges on the side if desired. Accompany with Escarole Sauteed with Garlic.
2 In a medium-size shallow dish, whisk together the lemon juice, oil, oregano, salt, and pepper. Place the potato buds in another medium-size shallow dish. Dip each fish fillet first in the liquid mixture, then in the potato buds, making sure both sides are well coated.
3 Place the coated fillets on the prepared wire rack and bake for 10 minutes. Transfer the fish to individual serving plates and serve with lemon wedges on the side if desired. Accompany with Escarole Sauteed with Garlic.
Chef
