A delicious and healthy dish, bursting with good-for-you ingredients.
- Cooking spray
- 1/4 cup light mayonnaise
- 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons capers, finely chopped
- 4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
- 1 teaspoon dijon mustard
- 3 tablespoons extra-virgin olive oil
- 6 cups mesclun greens (about 5 ounces)
- 1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
- 1 Persian cucumber, thinly sliced
- 1 Granny Smith apple, thinly sliced
- Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray. Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper. Combine the panko, parsley and capers in another shallow dish; season with salt and pepper.
- Pat the fish dry with paper towels. Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat. Transfer to the prepared rack, crumb-side up. Coat the fish with cooking spray. Bake until golden and crisp, about 15 minutes.
- Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl. Gradually whisk in the olive oil until smooth; season with salt and pepper. Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper. Serve with the fish and lemon wedges.
Recipe courtesy of Food Network Magazine