Crispy Baked Fish with Tartar Sauce

Early in the day, prepare the tartar sauce. Combine the mayonnaise, Greek yogurt, lemon juice, relish and dried minced onion. Stir until well mixed, then add salt and pepper to taste. Cover and refrigerate until serving time.

Spread the panko crumbs on a large baking sheet. Place the pan under your oven’s broiler for 1-2 minutes until they turn golden brown, stirring once. I leave the oven door open a crack and stand right there to keep my eye on them so they don’t burn—they toast very quickly. Set the bread crumbs aside to cool.

Preheat the oven to 450 F. Place an oven rack in the upper third of your oven. Line a shallow rimmed baking pan with foil and spray the foil lightly with non-stick cooking spray. Place the 2 tablespoons of oil in the pan and spread it evenly over the bottom. Set the pan aside.

In a shallow dish, combine the toasted panko breadcrumbs, the first amount of salt and cayenne pepper.

Place the flour on a sheet of waxed paper or on a large plate. Add the second amount of salt and black pepper and toss them with the flour until well combined.

Beat the egg with the water in a shallow bowl.

Coat the fish with the seasoned flour, tapping off any excess flour. Dip the fish into the beaten egg then coat it liberally with the breadcrumb mixture.

Place the fish on the prepared pan. Bake on the top oven rack at 450 F for 5 minutes. Remove the pan from the oven, turn the fish over and bake for 5-7 minutes more or until the fish flakes easily with a fork.

Serve with the tartar sauce and lemon wedges. Makes 3-4 servings.

Adapted from a recipe by Georgia at The Comfort of Cooking.