Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with coleslaw and fries or roasted potatoes. For this recipe, if you don’t have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or cracker meal. Sprinkle on salt, lemon pepper, and lemon juice. Using a fork, mash to your desired consistency. 2 pollock fillets 1/4 teaspoon salt 1 tablespoon olive oil 1 teaspoon lemon pepper seasoning 1 teaspoon lemon juice Instructions Preheat oven to 400 degrees F. Add the butter, sour cream, and 1 tablespoon of olive oil. All you need are four to six pollock fillets, sour cream, grated parmesan cheese, and melted butter. Continue to bake until hot and flaky in the center, about 8-12 more minutes. Cook 14 to 16 minutes, or until tender when pierced with a fork. Arrange fish in a single layer on a baking sheet. ![]() This makes panko an excellent choice for all kinds of uses, not just for fried foods, but anywhere you’d use breadcrumbs or like a little crunch, such as in meatloaf or meatballs, or as a topping on a casserole. Remove frozen fish from all packaging and rinse under cold running water to remove any ice crystals. They are larger and less crumbly than most typical processed breadcrumbs. The unique breadcrumbs originated in Japan, and they now enjoy worldwide popularity because they absorb less grease or oil than plain breadcrumbs. Arrange the fish in a baking tray and then bake for 12 to 15 minutes. Coat the fish with the Parmesan Cheese mixture. Combine the Parmesan cheese, paprika, parsley flakes, and ground black pepper. Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. Pre-heat the oven to 350 degrees Fahrenheit. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish. Bake for 18-22 minutes or until fish flakes when tested with a. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. Line baking sheet with foil (lightly crumple for extra crispiness). The beauty of this recipe is that it’s versatile it will work with any mild fish fillet.
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