So this was a tester recipe. I had made this awesome fish with this pre-bottled butter dill sauce and I thought it might play nice with some crunchy panko topping. I also had a flounder fillt that was staring at me everytime I opened the freezer door, so I decided I would rescue him from his frozen station.
Here were the issues for me #1 my fish was a little more fishy than I like + I found a couple pin bones in the first few bites (no one’s fault but still a recipe turn off). Second big problem was the lack of salt, I tought I was saving myself from sodium overload by no adding any salt to the fish, fail! Third I didn’t add any butter or fresh lemon to the bottled sauce as I did in the past. Last but not least I had this “brilliant” idea to add some parm to the top of the fish and toss it in the broiler, bad idea it broiled way faster than I had imagined and pretty much burnt. In all of your honor scraped off the burnt bits and pressed on.
Here are my thoughts for future recipe trials I would cut the fillet so that i could try a few variations and pick the favorite to post. Also I think I would get fresh fish instead of pulling some from the freezer, but that’s just to save myself from the fishy-ness. Other ramifications have been made in the following recipe… this one is tentative I plan to try this out again with a few variations and then I’ll edit this post to reflect any changes. But hey if you want to have a go at it, please do leave suggestions in the comments :)
Lemon-Dill Panko-ed Fish
1 Fish fillet
1 T. Bottled lemon dill sauce
1 t. lemon juice
1/2 t. lemon zest
1-2 t. favorite lemon/herb blend
1/2 t. sea salt
1/4 c. panko bread crumbs
1 T. butter melted
– Preheat oven to 450 degrees
– Season fish with seasoning of your choice seasonings.
– Combine bottled sauce with lemon juice and zest in a small bowl.
– Brush sauce mixture over fish then cover/coat with panko bread crumbs.
– Bake in oven for about 8-15 minutes.
– Either drizzle melted butter or serve with butter on side with lemon wedges.