Baked Fish Fillets with a Wasabi-Ginger-Lime Crust

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  • 1 Cup Panko Bread Crumbs
  • 2 Tbsp. Powdered Wasabi
  • ½ tsp. Ground Ginger
  • 1 tsp. Lime Zest
  • 4 Tbsp. Canola Oil
  • 4 Fish Fillets-cod, tilapia, salmon
  • ¼ Cup Hoisin Sauce or Sweet Chile Sauce
  •  Salt and Black Pepper

Preheat oven to 375°f. Combine the bread crumbs, wasabi, ginger and lime zest evenly distributing the seasonings. Drizzle the canola oil all over and evenly mix. The crumbs should just barely hold together when squeezed. More oil may be necessary. Season the crumbs to taste with salt and black pepper.

Lay the fish fillets on a cookie sheet that has been sprayed with vegetable spray, allowing space between them to cook evenly. Divide the hoisin sauce among the tops of the fish fillets and smooth out for an even, light coating. Top each fish fillet with the bread crumb mixture, covering the top entirely and gently packing down to adhere.

· Bake the fish fillets in the oven for about 15 minutes depending on the thickness of the fish. The center of the fillet should read 145°f or the fish should flake when poked with a fork. Serves four.

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