Baked Fish with Apple-Beet Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
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