Another mayonnaise coated marvel! This time the mayo was cut with milk which made it a bit easier to coat the fish with it. The lemon pepper was the star of the show flavouring the breadcrumbs strongly as it is wont to do. I used cod fish for this recipe, its tender yet firm texture lends itself well to being crumbed and baked in the oven.
I am really loving this mayonnaise/crumb technique, it is simple and much quicker and easier (in my opinion) than the old flour/egg/crumb technique. The flavour of the mayonnaise doesn’t seem to come through strongly or at all and the crumb sticks beautifully.
I served this with wedges that I oven roasted from the last 3 potatoes that I had on hand (time to go shopping) and oven roasted cauliflower.
Just in case you have never tried it (I hadn’t until then) oven roasted cauliflower is awesome! I’d seen it done before but never tried it. The lack of potatoes spurred me on to try something new and the cauliflower was in the fridge. I’ve put that recipe below also.
Oil cooking spray
2 tablespoons reduced-fat mayonnaise
2 tablespoons milk
1/2 cup fine dried bread crumbs
1/2 teaspoon salt
1 teaspoon lemon pepper
750g boned, skinned fish fillet, rinsed and patted dry.
Spray a nonstick baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk.
In another bowl, mix bread crumbs, salt, and lemon pepper.
Dip each piece of fish into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat.
Place pieces slightly apart on baking sheet and spray lightly with cooking spray.
Bake on the top rack of a 250C oven until surface is browned and fish is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.
1 large head cauliflower
2 to 3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon coarsely-ground black pepper
Preheat oven to 180C. Rinse cauliflower; break or slice into florets.
In a large bowl or re-sealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.
Bake prepared cauliflower approximately 20 to 25 minutes, turning every once, or until cauliflower is browned or caramelized on edges and tender.
Remove from oven and serve warm or at room temperature.