MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Baked Fish With Tartar Sauce
 Categories: Seafood, Breads, Vegetables, Sauces, Citrus
      Yield: 4 Servings

      1 c  Mayonnaise
      5 tb Capers; drained, coarse
           - chopped
    1/4 c  Pickles; finely chopped
      2 tb Tarragon, dill, or parsley;
           - fine chopped
      1 ts Worcestershire or soy sauce
      1 cl Garlic
      1 lg Lemon
           Salt & black pepper
    1/2 c  Panko bread crumbs
      2 tb Extra-virgin olive oil; more
           - for greasing
      4    Thick white fish fillets
           - (6 oz ea); such as halibut
           - or cod (skin on or off)

  Set the oven @ 400°F/205°C and set a rack in the upper part. In a
  medium bowl, stir together the mayonnaise, capers, pickles, herbs,
  and Worcestershire sauce. Using a Microplane, finely grate the
  garlic into the bowl, then grate in the zest of the lemon. (Hold on
  to the lemon; you'll use the juice later.) Stir to combine and
  season the tartar sauce to taste with salt and lots of pepper.

  In a small bowl, stir together the panko and olive oil; season with
  salt and pepper.

  Pat the fish dry on all sides and season lightly all over with salt
  and pepper. Transfer to a lightly greased or foil-lined sheet pan.
  Coat the top with a thin layer of the tartar sauce (1 scant tb per
  fillet). Sprinkle the panko evenly on top (about 2 tb per fillet),
  pressing gently to adhere.

  Bake the fish on the top rack until almost cooked through, 10 to
  15 minutes for fillets 1/2 to 3/4" thick (though you should check
  earlier, if using a thinner fish).

  Meanwhile, add 1 tb juice from the lemon to the tartar sauce and
  cut the remaining lemon into 4 wedges for serving.

  When the fish is nearly cooked through, switch the oven to broil.
  Broil the fish on the top rack until the bread crumbs are golden
  and the fish flakes easily, 2 to 3 minutes. Eat with a spoonful of
  tartar sauce, more black pepper and a squeeze of lemon. (Any extra
  tartar sauce will keep for up to a week in the fridge.)

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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