Panko, a Japanese breading, makes this a nice and crispy recipe ready in no time. The dijon, lemon and cheese adds a zest to a mild fish.
- Combine dijon and evaporated milk in a small mixing bowl.
- Combine all other ingredients in a separate mixing bowl and spread in a plate.
- Pat dry fish with paper towel.
- Using a basting brush, cover both side of fish and coat with panko crumb mixture.
- Place on cooling rack for a few minutes to dry.
- Pre-heat oven to 450F (230C).
- Place cooling rack on cooking sheet and bake for 10 - 12 minutes until breading begins to brown.
Cooking on the cooling rack ensure both sides stay nice and crispy during cooking. Best results obtained using an air convection oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 58 | ||
Calories from Fat: 32 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 336.8mg | 12 % | |
Potassium 55.3mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.3g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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