MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Baked Fish W/Tartar Sauce
Categories: Seafood, Breads, Vegetables, Sauces, Citrus
Yield: 4 servings

1 c Mayonnaise
5 tb Capers; drained, coarse
- chopped
1/4 c Finely chopped pickles
2 tb Fine chopped tarragon, dill
- or parsley
1 ts Worcestershire or soy sauce
1 sm Garlic clove
1 lg Lemon
Salt & black pepper
1/2 c Panko bread crumbs
2 tb Extra-virgin olive oil; more
- for greasing
4 (6 oz ea) thick white fish
- fillets; such as halibut
- or cod (skin on or off)

Set the oven @ 400ºF/205ºC and set a rack in the upper
part. In a medium bowl, stir together the mayonnaise,
capers, pickles, herbs and Worcestershire sauce. Using a
Microplane, finely grate the garlic into the bowl, then
grate in the zest of the lemon. (Hold on to the lemon;
you’ll use the juice later.) Stir to combine and season
the tartar sauce to taste with salt and lots of pepper.

In a small bowl, stir together the panko and olive oil;
season with salt and pepper.

Pat the fish dry on all sides and season lightly all
over with salt and pepper. Transfer to a lightly greased
or foil-lined sheet pan. Coat the top with a thin layer
of the tartar sauce (a scant tablespoon per fillet).
Sprinkle the panko evenly on top (about 2 tablespoons
per fillet), pressing gently to adhere.

Bake the fish on the top rack until almost cooked
through, 10 to 15 minutes for fillets 1/2" to 3/4" thick
(though you should check earlier, if using a thinner
fish).

Meanwhile, add 1 tablespoon juice from the lemon to the
tartar sauce and cut the remaining lemon into 4 wedges
for serving.

When the fish is nearly cooked through, switch the oven
to broil. Broil the fish on the top rack until the bread
crumbs are golden and the fish flakes easily, 2 to 3
minutes. Eat with a spoonful of tartar sauce, more black
pepper and a squeeze of lemon. (Any extra tartar sauce
will keep for up to a week in the fridge.)

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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