Lemon Dill Fish

2 slices bread, toasted until crisp

1 Tbsp flour

4 Ritz, Keebler Club or Saltine crackers

1/4 tsp paprika

1 1/2 tsp fresh dill (save some for garnish)

1/4 tsp each, onion powder and Oh Olive Garlic Seasoning

3 Tbsp Lemon Extra Virgin Olive Oil

1 lemon, halved

1/4 tsp crushed peppercorns or fresh black pepper

paprika, for sprinkling (optional)

1 lb white fish, such as flounder, haddock or cod fillets (about 1/2 inch thick)

In a blender or food processor, process first 6 ingredients to make crumbs. Line a shallow baking sheet with foil. Place fish on foil; brush with melted butter and sprinkle generously with the seasoned crumb mixture. Slice the lemon in halves; save half to make slices or wedges for serving. Squeeze the other half of the lemon over the fish. Crush the peppercorns with the side of a heavy knife and sprinkle over fish. Pour the Lemon Olive Oil over all.

Bake in preheated 350 degree oven until fish flakes easily with a fork, about 15-20 minutes depending on the thickness of the fillets. Garnish with lemon wedges or slices and fresh dill. Sprinkle top lightly with paprika for extra color.

Makes 4-6 servings


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