CRISPY BAKED FISH WITH TARTAR SAUCE
This Ali Slagle recipe is genius and every time I make it I wonder why I don’t make it once a month.
I make three tweaks: Ahead of time, I mix panko, olive oil and a pinch of salt and bake on a sheet pan at 350 for 15 minutes until dark golden brown because it does not brown up while on the fish. I use my own tartar sauce recipe of Duke’s mayo, both seeded and Dijon mustards, and lots of chopped cornichons and capers. My version is much more pungent than hers. Lastly, I bake at 350, not 400, which I think is a much more forgiving temperature for fish. Fifteen minutes, turning front to back once, usually does it. Definitely serve with lemon wedges! (I usually do this with haddock, as tonight, but have also used steelhead trout and salmon with good results.)
