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The ingredients needed to cook Crispy Topped Fish Fillets with Tiny Potatoes:
- Provide 1 1/2 pounds fish skinless fish fillets, I used salmon today
- Take 2 tablespoons mayonnaise mixed with 1 teaspoon lemon juice
- Use Crumb Mix. (makes more than you will use, refrigerate or freeze die later use)
- You need 1 bag cheddar cheese gold fish crackers
- Prepare 1 can potato sticks
- Provide 1 tablespoon sriracha pepper seasoning
- Take 1 tablespoon black oepper
- Provide 1/4 cup fresh grated Romano jeese
- Get 1 tablespoon Italian seas9ning
- Get 3 green onions sliced
- You need 4 tablespoons butter., melted with 1 teaspoon lemon juice added1
- Take 10-15 baby red potatos, boiled in chicken stock until tender
- Take Sesoning fi forporatoe
- You need 1 tablespoon melted butter
- Prepare 1 teas[on sriracha salt
- Get 1/2 teaspoon granulated garlic
Instructions to make Crispy Topped Fish Fillets with Tiny Potatoes:
- Combine all crumb ingredients in a food processor until corsse crumbs
- Butter a baking dish large enough to hold fish in one layer, preheat the oven to 400
- Place fish in le prepared baking dish
- Brush all over with mayonnaise nuxture, lightly
- Press on crumb mixtire, drizzle with the melted butter
- Toss potatos with their seasoning
- Add to pan with, fish scatter green onions ver fish and potaos
- Bake until fish is just cooked throgh, about 16 minutes but the time will depend on the thickness of the fish
- Serve with lemon butter on the side
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