A simple weeknight preparation for fish or chicken with flavors of garlic, shallots, and paprika.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 55 min


INGREDIENTS
  • 2 Tbsp. olive oil
  • 4 fish filets or boneless skinless chicken breasts
  • 1 Tbsp. mayonnaise or plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 3 Tbsp. unsalted butter
  • 1 tsp. minced garlic
  • 1/2 cup Panko breadcrumbs
  • Herb and shallot seasoning of choice:
  • Tarragon Shallot Citrus Seasoning
  • Capitol Hill Seasoning
  • 1 egg, beaten
  • 1/4 tsp. California Paprika
  • 1 lemon, cut into wedges

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NOTES

The topping makes a delicious filling for stuffed sole or lobster tail. It can also be served over shrimp or scallops.



DIRECTIONS

Preheat oven to 325 degrees if making fish and 345 degrees if making chicken. Line a large baking pan with foil and drizzle olive oil over foil. Evenly place chicken or fish on pan. In a small bowl, mix mayonnaise/yogurt and mustard. Spread mixture evenly over fish or chicken pieces. In a small skillet over medium heat, melt butter. Add garlic and panko and toast mixture until it just begins to turn golden, about 5 min. Add seasoning of choice and stir to mix. Remove skillet from heat and fold in beaten egg. Divide mixture and spoon the mixture gently over each piece of protein. Sprinkle paprika over each piece. Bake fish for 17 to 25 min. or chicken for 30 to 40 min., depending on thickness. Serve with lemon wedges.



SERVING SUGGESTIONS

Make a meal by serving alongside fresh vegetables and rice or potatoes.

THANKS TO
Dia Sikorski, Inspired by Americas Test Kitchen

NUTRITION
Nut-Free



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