Smokey Dijon Whitefish
From keni 13 years agoIngredients
- 2lbs fish fillets shopping list
- 1T olive oil shopping list
- 3T butter, melted shopping list
- 3/4 cup sour cream shopping list
- 1/4 cup Dijon shopping list
- 2T smoked paprika(if this isn't available, sub 1T sweet paprika but add a drop of liquid smoke) shopping list
- 1/2-2t cayenne(to taste) shopping list
- 2T dried Mexican oregano, divided shopping list
- 1/2 cup panko bread crumbs shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In shallow dish(a pie plate works well), combine sour cream, Dijon, paprika, 1T oregano, cayenne, and black pepper. Mix well.
- In another shallow dish, toss Panko bread crumbs with remaining 1T oregano and salt and pepper.
- Drizzle olive oil around oven safe casserole or heavy pan(I use cast iron)
- Dip fish fillets first in sour cream mixture, then ONE side in bread crumbs.*
- Place crumb side up in pan.
- Repeat with remaining fillets.
- Drizzle with melted butter.
- Bake at 375 for about 15-20 minutes or until fish flakes and crumbs are lightly brown. Place under broiler at 500, if desired, just before end of cooking to finish and to brown more.
- Serve with lemon or lime wedges.
- *you can certainly coat both sides of the fish with breadcrumbs, but the bottoms won't be crispy, so if texture is an issue, I suggest just doing one side. This recipe should yield enough crumbs to do both sides, though, if desired.
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