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LEMON CRUSTED HADDOCK WITH CORNICHON MAYONNAISE

Cooking for Two by Shady Oak Press
A mayonnaise peppered with tangy chopped cornichons (French pickled gherkins) turns a simple fish dish into a full-flavored meal. Delicate-textured white fish, such as haddock or cod, are best broiled or baked so that they don't have to be turned, which could cause them to break. Halibut is another good option.
2 servings

 

Ingredients

• 2 [6-oz.] haddock or cod fillets
• 3 teaspoons lemon juice, divided
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/3 cup unseasoned dry bread crumbs
• 3 tablespoons mayonnaise
• 4 cornichons, coarsely chopped* [1½ tablespoons]
• 1/4 teaspoon paprika
 

Directions

Heat oven to 425°F. Line baking sheet with foil; place fish fillets, skin side down, on baking sheet.

In small bowl, stir together 2 1/2 teaspoons of the lemon juice, oil, salt and pepper. Spoon mixture over fish. Sprinkle evenly with bread crumbs, patting slightly to help crumbs adhere. Bake 7 minutes or until fish just begins to flake.

Meanwhile, in another small bowl, stir together mayonnaise, cornichons, paprika and remaining 1/2 teaspoon lemon juice. Serve fish with cornichon mayonnaise.

    Tip: If you can't find cornichons, use any small, tart pickle available.

    Wine: This full-flavored dish calls for a Chardonnay.
     

Nutrition
Per Serving: 420 calories, 26 g total fat (4 g saturated fat), 31 g protein, 14.5 g carbohydrate, 90 mg cholesterol, 775 mg sodium, .5 g fiber

 

 

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