Sun-Dried Tomato and Lemon Baked Fish

Name: Sun-Dried Tomato and Lemon Baked Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) haddock fillets, cut into 4 steaks; ½ cup (30 g) panko bread crumbs; 1 tbsp chopped oil-packed sun-dried tomatoes; 1 tbsp chopped fresh mint; 1 lemon, zest finely grated; 2 tbsp (30 ml) melted butter; 1 lemon, cut into wedges; Salt and pepper

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Preparation 15 min
Cooking 10 min
Servings 4

Our lively mixture of panko, sun-dried tomatoes, mint and lemon zest gives these haddock fillets a whole new take. Elevating the everyday baked white fish, they’re not only crispy, but full of delightful flavours.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 32)

Sans noix
Sans oeufs

Ingredients

- 1 ½ lb (675 g) haddock fillets, cut into 4 steaks
- ½ cup (30 g) panko bread crumbs
- 1 tbsp chopped oil-packed sun-dried tomatoes
- 1 tbsp chopped fresh mint
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) melted butter
- 1 lemon, cut into wedges
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil.
- Place the fish steaks on the prepared baking sheet. Season with salt and pepper. Set aside.
- In a small bowl, combine the bread crumbs, tomatoes, mint, lemon zest and melted butter. Spread on the fish.
- Bake for 8 minutes or until the fish is cooked and the topping is golden brown. Finish browning under the broiler, if needed.
- Serve with lemon wedges and Sautéed Peas and Artichokes.

Personal Note

RICARDO Non-stick Baking Sheet

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Sun-Dried Tomato and Lemon Baked Fish

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Ingredients

Preparation

Personal Note

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RICARDO Non-stick Baking Sheet