Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

Total:: 40 min
Prep:: 25 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

Nonstick cooking spray
1/4 cup light mayonnaise
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
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

Directions

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

Courtesy of Food Network Magazine

My Private Notes

Name: Baked Fish with Apple-Beet Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1/4 cup light mayonnaise; 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving; 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

Add a Note

Get the Recipe

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

Get the Recipe

1 - 3 of 6 videos

Baked Fish with Apple-Beet Salad

Categories:

My Private Notes

No-Churn Watermelon Ice Cream Slices

No-Churn Watermelon Ice Cream Slices 00:53

Crispy Chicken Parm Balls 00:47

Strawberry Shortcake Cupcakes 00:41

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42