Name: Sun-Dried Tomato and Lemon Baked Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) haddock fillets, cut into 4 steaks; ½ cup (30 g) panko bread crumbs; 1 tbsp chopped oil-packed sun-dried tomatoes; 1 tbsp chopped fresh mint; 1 lemon, zest finely grated; 2 tbsp (30 ml) melted butter; 1 lemon, cut into wedges; Salt and pepper

Ingredients

- 1 ½ lb (675 g) haddock fillets, cut into 4 steaks
- ½ cup (30 g) panko bread crumbs
- 1 tbsp chopped oil-packed sun-dried tomatoes
- 1 tbsp chopped fresh mint
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) melted butter
- 1 lemon, cut into wedges
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil.
- Place the fish steaks on the prepared baking sheet. Season with salt and pepper. Set aside.
- In a small bowl, combine the bread crumbs, tomatoes, mint, lemon zest and melted butter. Spread on the fish.
- Bake for 8 minutes or until the fish is cooked and the topping is golden brown. Finish browning under the broiler, if needed.
- Serve with lemon wedges and Sautéed Peas and Artichokes.

Sun-Dried Tomato and Lemon Baked Fish

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet