I love it when I come across simple, easy recipes like this one. This recipe comes from a friend of my brother-in-law. His name is Andy and we were both at a graduation party for my niece, Caroline, a few weeks ago. He knew I’m a foodie, so he told me about this easy idea for baking fish that he came up with himself. My brother-in-law, Roger, and Andy are avid white perch fisherman and every spring they pack their freezers full. In fact, while I was at the party, Roger asked if we wanted a couple of bags of fillets. Like I am going to turn down free food. Not even.
This is easy, I mean eas-y, and with only four ingredients you can put it together in no time.
-Line the pan with foil first, Andy said, for easy clean up.
-This recipe would work well with many different types of fish, and is a great alternative to frying.
-Sure, you could put the crushed onions in a bowl, then dip the fish in eggs and coat in crumbs, but then you would be dirtying up two more bowls, right? Just sprinkle the crumbs on top and you’ll get a nice, crunchy crust, I promise. And you’ll have less dishes to do.
-Andy said to brush the fillets with olive oil, but I’m partial to melted butter when it comes to fish. Either works fine.
-He also said he uses Tony Chachere’s Creole seasoning, but I experimented with a couple more of my favorite seasoning blends for variety.
-I added a quick mayonnaise based sauce, optional. Tartar sauce would be great, too.