amadi: A bouquet of dark purple roses (Default)
[personal profile] amadi
Pros for this recipe:
  • Prep is relatively simple and quick.
  • No fiddly cutting or chopping, and no time standing over a hot stove or grill.
  • Can be prepped as much as 8 hours ahead of time.
  • Easily adaptable to various dietary needs such as egg-free or gluten free by substituting ingredients as needed.
To make this recipe you'll need:
  • The dexterity to crush crackers, spread mayo on (raw) fish, measure spices and sprinkle cracker crumbs onto fish with a spoon.
  • The ability to move a baking sheet into and out of a hot oven.


~20 Buttery Crackers (I used 3/4 of a sleeve of Town House) coarsely crushed, some crumbs, some larger pieces
1 tablespoon dehydrated onion flakes
1 teaspoon dried parsley
1/2 teaspoon (or to taste) granulated garlic
1 pound tilapia fillets
Salt & Pepper
~2 tablespoons Mayonnaise

In a small container or bowl, mix the cracker crumbs, onion flakes, parsley and garlic together until well blended.

Line a baking sheet with parchment paper/silicon mat/aluminum foil. Place the fillets on the baking sheet and dry each piece by patting with paper towel. Salt each fillet lightly and pepper to taste.

Spread each fillet with a very thin coating of mayonnaise. Cover each fillet completely.

Using a spoon, sprinkle the crumb topping over each fillet, covering completely in a generous coat. (You will have crumb spill over around the fish. That's okay, it'll taste good too.)

Refrigerate uncovered or very loosely covered, for at least two hours.

Bake for 13 minutes in a preheated 350° F/175° C oven.

If a crispy crust is desired, switch the fish to the broiler/switch the oven to broil for no more than 2 minutes at the end of the baking. Enjoy!

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cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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