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Oven-Baked Breaded Fish Fillets with Lime and Pickle Mayo
2017-08-17
https://www.metro.ca/userfiles/image/recipes/filets-poisson-panes-10625.jpg
PT30M
PT12M
PT42M
Fish fillets:Pre-heat the oven to 450°F and line a baking sheet with parchment paper.On a plate, mix the cereal crumbs, crushed almonds, and salt. Set aside.In a bowl, mix the mayonnaise, Dijon mustard, and honey. Set aside.Baste the fish fillets with the mayonnaise mixture and completely coat them with the crumbs.Place on the sheet.Using a brush, gently coat the top of the fillets with a bit of olive oil.Cook for 10 to 12 minutes or until the fillets are golden.Carrot and apple salad:In a bowl, combine all the salad ingredients.Lime and pickle mayo:In a small bowl, combine all the ingredients for the lime and pickle mayo.Source: K pour Katrine
4
4
11
5
1
fish fillets:
675 g white fish fillets of your choice, cut into strips
salt and pepper
1 1/4 cup (310 mL) Rice Krispies - type cereal of gluten free in coarse crumbs
3/4 cup (180 ml) sliced almonds, roughly chopped
1/3 cup (80 mL) mayonnaise
2 Tbsp. (30 mL) Dijon mustard
1/2 Tbsp. (7 1/2 mL) honey
2 Tbsp. (30 mL) olive oil
lime and pickle mayo:
1/2 cup (125 mL) mayonnaise
1/4 cup (60 ml) pickles, chopped
1 Tbsp. (15 ml) Dijon mustard
zest of 1 lime
1 Tbsp. (15 mL) lime juice
carrots and apple salad:
4 cups (1x284 g) julienne carrot
1 green apple, cut into strips
1/2 cup (125 ml) fresh basil, chopped
3 Tbsp. (45 mL) olive oil
3 Tbsp. (45 mL) white wine vinegar
1 Tbsp. (15 mL) honey
salt and pepper to taste
Oven-Baked Breaded Fish Fillets with Lime and Pickle Mayo
4
servings
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME
Ingredients
-
fish fillets:
-
675 g
white fish fillets of your choice, cut into strips
-
salt and pepper
-
1 1/4 cup
(310 mL)Rice Krispies - type cereal of gluten free in coarse crumbs
-
3/4 cup
(180 ml)sliced almonds, roughly chopped
-
1/3 cup
(80 mL)mayonnaise
-
2 Tbsp.
(30 mL)Dijon mustard
-
1/2 Tbsp.
(7 1/2 mL)honey
-
2 Tbsp.
(30 mL)olive oil
-
lime and pickle mayo:
-
1/2 cup
(125 mL)mayonnaise
-
1/4 cup
(60 ml)pickles, chopped
-
1 Tbsp.
(15 ml)Dijon mustard
-
zest of 1 lime
-
1 Tbsp.
(15 mL)lime juice
-
carrots and apple salad:
-
4 cups
(1x284 g)julienne carrot
-
1
green apple, cut into strips
-
1/2 cup
(125 ml)fresh basil, chopped
-
3 Tbsp.
(45 mL)olive oil
-
3 Tbsp.
(45 mL)white wine vinegar
-
1 Tbsp.
(15 mL)honey
-
salt and pepper to taste
Preparation
Fish fillets:
Pre-heat the oven to 450°F and line a baking sheet with parchment paper.
On a plate, mix the cereal crumbs, crushed almonds, and salt. Set aside.
In a bowl, mix the mayonnaise, Dijon mustard, and honey. Set aside.
Baste the fish fillets with the mayonnaise mixture and completely coat them with the crumbs.
Place on the sheet.
Using a brush, gently coat the top of the fillets with a bit of olive oil.
Cook for 10 to 12 minutes or until the fillets are golden.
Carrot and apple salad:
In a bowl, combine all the salad ingredients.
Lime and pickle mayo:
In a small bowl, combine all the ingredients for the lime and pickle mayo.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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