Crispy Topped Fish Fillets with Tiny Potatoes
Juicy moist fish fillets with a crispy topping roasted with tiny red potatos for a quick meal. Add a salad or vegetable to complete it.
Crispy Topped Fish Fillets with Tiny Potatoes
Juicy moist fish fillets with a crispy topping roasted with tiny red potatos for a quick meal. Add a salad or vegetable to complete it.
Cooking Instructions
- 1
Combine all crumb ingredients (goldfish, potato sticks, sriracha pepper, Romano cheese, black pepper, and Italian seasoning) in a food processor until coarse crumbs
- 2
Butter a baking dish large enough to hold fish in one layer, preheat the oven to 400°F. Place fish in the prepared baking dish.
- 3
Brush all over with mayonnaise nuxture, lightly.
- 4
Press on crumb mixtire, drizzle with the melted butter.
- 5
Toss potatoes with their seasoning.
- 6
Add potatoes to pan with the fish. Scatter green onions over fish and potatoes.
- 7
Bake until fish is just cooked through, about 16 minutes, but the time will depend on the thickness of the fish.
- 8
Serve with lemon butter on the side. Enjoy!
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