So, apparently, I can't help it; this is another recipe by Ali Slagle. I SWEAR it was not intentional. This time I was just browsing recipes on Epicurious and stumbled across this one that sounded interesting!
Ingredients:
1½ cups sour cream
2 Tbsp. onion powder
1 lemon
1 small bunch of chives
½ cup panko breadcrumbs
2 Tbsp. olive oil
Four 6 oz. fish fillets (cod, salmon, halibut, or trout)
1 big head of crisp lettuce
Salt and pepper, to taste
FIRST: Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
NEXT: Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko’s browned, broil for a minute or two.)
MEANWHILE: Squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
FINALLY: Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.
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