Course
Main
Duration
30 minutes
Serves
4
This recipe is one of the easiest weeknight meals you can make with fish fillets, and it’s totally fool-proof. The special ingredient here is MeatEater’s new seafood rub, Mermaid’s Pantry. It has a sweet and tangy taste that reminds me of a dill pickle, which is a great match with any fish. I use this spice blend to season sour cream and then baste it on the fillets. This creates a rich flavor when baked and keeps all the moisture sealed inside. It’s an easy way to ensure the fillets stay juicy, even if you have a habit of overcooking fish.
The herbed breadcrumbs aren’t optional. This adds textural crunch and balances out the acidity of the fish.
Ingredients
- 2-4 fish fillets (redfish, salmon, walleye, etc.)
- 1/4 cup sour cream or yogurt
- 1/2 cup heavy cream
- 3 tbsp. MeatEater’s Mermaid’s Trident Seafood Rub and Seasoning
- 1 cup seasoned croutons
- 1 clove of garlic
- 1/8 cup parsley leaves
- 1/2 lemon, zested
- 1/2 tsp. salt
Also works with
Special equipment
Preparation
- Preheat an oven to 375 degrees. Generously grease sheet pan or baking dish with olive oil or butter. Arrange all of the fish filets on top to fit comfortably without touching.
- Add croutons, garlic, parsley, lemon zest, and salt to a food processor or blender and pulse until you reach a granular breadcrumb consistency.
- In a bowl, blend sour cream, heavy cream, and Mermaid’s Pantry seasoning until well mixed.
- Baste this mixture on top of the filets. You might not need all of the seasoned cream, just make sure the fish is well covered. Sprinkle the tops of the fish with the herbed breadcrumb.
- Bake the fish until it flakes apart easily with a fork. Walleye or pike may take roughly 15 minutes, while a large redfish or salmon filet might take 20-30 minutes. Serve immediately.
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(1)This recipe is one of the easiest weeknight meals you can make with fish fillets, and it’s totally fool-proof. The special ingredient here is MeatEater’s new seafood rub, Mermaid’s Pantry. It has a sweet and tangy taste that reminds me of a dill pickle, which is a great match with any fish. I use this spice blend to season sour cream and then baste it on the fillets. This creates a rich flavor when baked and keeps all the moisture sealed inside. It’s an easy way to ensure the fillets stay juicy, even if you have a habit of overcooking fish.
The herbed breadcrumbs aren’t optional. This adds textural crunch and balances out the acidity of the fish.
Ingredients
- 2-4 fish fillets (redfish, salmon, walleye, etc.)
- 1/4 cup sour cream or yogurt
- 1/2 cup heavy cream
- 3 tbsp. MeatEater’s Mermaid’s Trident Seafood Rub and Seasoning
- 1 cup seasoned croutons
- 1 clove of garlic
- 1/8 cup parsley leaves
- 1/2 lemon, zested
- 1/2 tsp. salt
Also works with
Special equipment
Preparation
- Preheat an oven to 375 degrees. Generously grease sheet pan or baking dish with olive oil or butter. Arrange all of the fish filets on top to fit comfortably without touching.
- Add croutons, garlic, parsley, lemon zest, and salt to a food processor or blender and pulse until you reach a granular breadcrumb consistency.
- In a bowl, blend sour cream, heavy cream, and Mermaid’s Pantry seasoning until well mixed.
- Baste this mixture on top of the filets. You might not need all of the seasoned cream, just make sure the fish is well covered. Sprinkle the tops of the fish with the herbed breadcrumb.
- Bake the fish until it flakes apart easily with a fork. Walleye or pike may take roughly 15 minutes, while a large redfish or salmon filet might take 20-30 minutes. Serve immediately.