Makes 4 portions
4 large firm white fish fillets (skinless). I like cod but you can use haddock or pollock
1 cup Panko crumbs
1 lemon, zested
1 tsp garlic powder
1 tsp chili powder
3 tbsp almond flour
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped
3 egg whites
Salt and pepper
Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
Place the fish fillets on a paper towel to ensure that they are completely dry. Season with salt and pepper. In a bowl, combine the Panko crumbs, lemon zest, garlic powder, chili powder, almond flour, parsley and chives. Season with salt and pepper. In a separate bowl beat the egg whites and season with salt and pepper.
Dip the fish fillet in the egg mixture then into the Panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the Panko mixture. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.
Clic4 (6-oz.) salmon fillets, patted dry with a paper towel
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wineJuice of 1 1/2 lemons, divided
2 cloves garlic, slicedPinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish
from Genius Kitchen
from April Anderson
Just Another Natural Nut
I love foil baking for one reason- no mess (except I do wash the tinfoil and use it for other things after). Heavy duty foil works best but if you don't have it just double up on your regular tin foil.
You will need -
Preheat your oven to 400 degrees F (180 C for convection 200 C for conventional) and while the oven is heating
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.