Prep 5 mins
Cook 15 mins
This dish is a favorite of mine and always a hit. It's quick, simple & easy. Placed on a bed of greens makes a nice presentation as well. Tarragon offers a wonderful variation and couples beautifully with Salmon. Of course for those less daring palates good ole dill is fine too. But before you shy away from the unknown please give tarragon a try, you might just be pleaseantly surprised. This recipe works well with virtually any fillet. I've used Tillapia, Whiting and even Catfish turned out great. An important key is raising the fish on a rack, without doing so the fish will poach. Though Panko is available at any Asian market, don't stress, unseasoned bread crumbs work just fine. I generally accompany this dish with garlic mashed potatoes and a green salad.
- Place fillet skin side down on a wire rack
- Place the rack over a baking pan to catch runoff.
- Lightly salt the fish.
- Brush or spread a layer of mustard evenly over fish.
- Sprinkle with tarragon
- Brush or spread a layer of mayonnaise.
- Top with panko (or unseasoned bread crumbs).
- Bake at 400 for approx 15- 20 minutes on top rack of oven.
- Turn oven up to broil for last 2-3 min to brown the crust.
Very tasty. I omitted the Panko.
Delicious. My 4 year-old and my husband both liked it.
Wonderful and incredibly light. My fillets were a little on the thin side so I will cut down the time a little next time as it was just a tiny bit dry. The entire family loved this, from fussy husband to in-laws to 1-year-old daughter, there was hardly any left for me! Will definitely make this again. I did sprinkle a little white pepper in with the tarragon which went nicely and served with steamed veggies and mashed the potatoes in with butter from Company Steak With Bearnaise Butter, yum!