Description

Seasoned with fresh herbs, with a lovely crunch and a cheesy undertone, this oven “fried” whitefish is so easy and delicious! (Plus it’s much less messy to make than fried fish.) Topped with a bit of balsamic tartar sauce to add a little creaminess and that tangy pickle flavor, you’ll definitely enjoy your “catch”.

Ingredients

Scale

For the breading:

1/2 cup almonds
1/4 cup cornmeal
1 1/4 cups breadcrumbs or crushed rice chex (for gluten free, use rice chex)
1 teaspoon Old Bay Seasoning
1/2 teaspoon EACH: dried dill, onion powder and garlic powder
Several fresh tarragon leaves (or other fresh herb)
1/2 cup shredded Parmesan cheese

For the fish:

1/2 cup milk
Silver bass fillets (or other whitefish), skin and bones removed
Salt & freshly ground pepper
Cooking spray (preferably without added propellants)

For the balsamic tartar sauce:

1/4 cup plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup sweet pickle relish or chopped pickles
1 teaspoon balsamic vinegar
1/4 teaspoon EACH: garlic powder, onion powder and dried dill

Instructions

Preheat oven to 375 F. Oil a rimmed baking sheet liberally with avocado oil (or other vegetable oil).
In a mini food processor, add the almonds and pulse several times until chopped into small bits, then add the rest of the breading ingredients and pulse again to fully mix the ingredients. Pour some of the breading into a large, flat bowl.
Pour the milk into a second flat bowl. Lightly salt and pepper the fish fillets on both sides, then, using tongs, lift a fillet into the milk, flipping to make sure the fish is completely coated. Use the tongs to lift the fillet into the bowl of breading. Use your fingers to pour crumbs over the top of the fillet, then flip it and make sure the bottom side is fully coated. Set the fillet on the prepared pan and repeat until you have enough fish.
Spray the top of the breaded fish with cooking spray. Set in the oven and bake for 18 – 25 minutes or until the fish flakes easily.
While the fish is baking, in a small bowl, stir together the tartar sauce ingredients until well mixed. Taste and add more pickles or seasonings as desired.

Notes

You should have enough breading to coat about 2 1/2 lb. fish. If you’re doing less, freeze the remaining coating and use for chicken, fish, pork, or on roasted veggies such as asparagus, zucchini or broccoli.

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