Baked Fish with Apple-Beet Salad

Total Time:
40 min
25 min
15 min

4 servings

  • Cooking spray
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
  • Kosher salt and freshly ground pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons capers, finely chopped
  • 4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
  • 1 teaspoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 6 cups mesclun greens (about 5 ounces)
  • 1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
  • 1 Persian cucumber, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray. Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper. Combine the panko, parsley and capers in another shallow dish; season with salt and pepper.

  • Pat the fish dry with paper towels. Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat. Transfer to the prepared rack, crumb-side up. Coat the fish with cooking spray. Bake until golden and crisp, about 15 minutes.

  • Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl. Gradually whisk in the olive oil until smooth; season with salt and pepper. Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper. Serve with the fish and lemon wedges.

  • Photographs by Charles Masters

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