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Oven-Baked Breaded Fish Fillets with Lime and Pickle Mayo https://www.metro.ca/userfiles/image/recipes/filets-poisson-panes-10625.jpg PT30M PT12M PT42M
Fish fillets:Pre-heat the oven to 450°F and line a baking sheet with parchment paper.On a plate, mix the cereal crumbs, crushed almonds, and salt. Set aside.In a bowl, mix the mayonnaise, Dijon mustard, and honey. Set aside.Baste the fish fillets with the mayonnaise mixture and completely coat them with the crumbs.Place on the sheet.Using a brush, gently coat the top of the fillets with a bit of olive oil.Cook for 10 to 12 minutes or until the fillets are golden.Carrot and apple salad:In a bowl, combine all the salad ingredients.Lime and pickle mayo:In a small bowl, combine all the ingredients for the lime and pickle mayo.Source: K pour Katrine
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fish fillets: 675 g white fish fillets of your choice, cut into strips salt and pepper 1 1/4 cup (310 mL) fluten-free Rice Krispies- type cereal, in coarse crumbs 3/4 cup (180 ml) sliced almonds, roughly chopped 1/3 cup (80 mL) mayonnaise 2 Tbsp. (30 mL) Dijon mustard 1/2 Tbsp. (7 1/2 mL) honey 2 Tbsp. (30 mL) olive oil lime and pickle mayo: 1/2 cup (125 mL) mayonnaise 1/4 cup (60 ml) pickles, chopped 1 Tbsp. (15 ml) Dijon mustard zest of 1 lime 1 Tbsp. (15 mL) lime juice carrot and apple salad: 4 cups (1x284 g) julienne carrot 1 green apple, cut into strips 1/2 cup (125 ml) fresh basil, chopped 3 Tbsp. (45 mL) olive oil 3 Tbsp. (45 mL) white wine vinegar 1 Tbsp. (15 mL) honey salt and pepper to taste
Oven-Baked Breaded Fish Fillets with Lime and Pickle Mayo

Oven-Baked Breaded Fish Fillets with Lime and Pickle Mayo

Rate this recipe
4 Votes
4
portions
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • fish fillets:
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  • 675 g
    white fish fillets of your choice, cut into strips
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  • salt and pepper
  • 1 1/4 cup
    (310 mL)
    fluten-free Rice Krispies- type cereal, in coarse crumbs
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  • 3/4 cup
    (180 ml)
    sliced almonds, roughly chopped
  • 1/3 cup
    (80 mL)
    mayonnaise
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 1/2 Tbsp.
    (7 1/2 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • lime and pickle mayo:
  • 1/2 cup
    (125 mL)
    mayonnaise
  • 1/4 cup
    (60 ml)
    pickles, chopped
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  • 1 Tbsp.
    (15 ml)
    Dijon mustard

  • zest of 1 lime
  • 1 Tbsp.
    (15 mL)
    lime juice

  • carrot and apple salad:
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  • 4 cups
    (1x284 g)
    julienne carrot
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  • 1
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  • 1/2 cup
    (125 ml)
    fresh basil, chopped
  • 3 Tbsp.
    (45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    white wine vinegar
  • 1 Tbsp.
    (15 mL)
    honey

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Fish fillets:

Pre-heat the oven to 450°F and line a baking sheet with parchment paper.

On a plate, mix the cereal crumbs, crushed almonds, and salt. Set aside.

In a bowl, mix the mayonnaise, Dijon mustard, and honey. Set aside.

Baste the fish fillets with the mayonnaise mixture and completely coat them with the crumbs.

Place on the sheet.

Using a brush, gently coat the top of the fillets with a bit of olive oil.

Cook for 10 to 12 minutes or until the fillets are golden.

Carrot and apple salad:

In a bowl, combine all the salad ingredients.

Lime and pickle mayo:

In a small bowl, combine all the ingredients for the lime and pickle mayo.

Source: K pour Katrine

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