Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　In this simple weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko, then bake until crisp and golden brown. You can make this easy fish recipe with cod, salmon, halibut, or trout.

　　

Ingredients

4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.) 

　　

Step 3

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).

　　

Step 4

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.

　　Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Penguin Random House, Bookshop, or Amazon.