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

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

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Baked Fish with Apple-Beet Salad

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