My Baked White Fish with Panko

Baked Panko White Fish

This is one of the easiest main courses and it's very easy.  There is mayonnaise in the recipe and I do make my own which does add to the flavor.  I use balsamic vinegar in the mayo instead of regular vinegar or lemon juice.  Don't be intimidated by home made mayo.  If you have a food processor it's incredibly easy.  Here is my recipe for my mayo.

Add two large egg yolks to the processor and two tablespoons of balsamic vinegar.  Turn on the processor and have one cup of vegetable oil ready.  Slowly, in a steady stream, pour the oil into the running processor.  Very quickly you will start to see the mixture thicken.  When it starts to form thick waves it is done.  Salt and pepper to taste and you have great mayonnaise!

Ingredients:


4 Fresh or Frozen Fillets of White Fish
   (Skinless and Boned)
Mayonnaise - about an 1/8 Cup.  Use more if that is not enough to evenly coat the fillets.
Salt, Pepper and Dill Weed
About a Cup of Panko Bread Crumbs
Chopped Green Onions

Preheat the oven to 375 degrees.  In a baking dish, lay two fillets very close with maybe a slight overlap on the edges.  Pat dry with a cloth or paper towel.  Evenly spread one half of the mayonnaise on the fillets.  Lightly salt and pepper then sprinkle a nice amount of dill week then sprinkle a generous layer of Panko evenly over the fillets.  Repeat with the remaining two fillets placing them on top of the first layer.  Chop two green onions and sprinkle over the top.

Top layer seasoned before adding the Panko

Place in the oven on the center rack and bake for about 30 minutes.  The Panko should be starting to brown.  Enjoy!  It's delicious.