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"Serve with giant deli pickle spears and an oil-and-vinegar slaw," Rach says.
From Rachael Ray Every Day, April 2019.
Ingredients
For the dressing:
- ½ cup vegan mayonnaise (I like Sir Kensington's Fabanaise), or regular mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- Salt and pepper
For the fish:
- One 8-ounce bag salt-and-vinegar potato chips, crushed
- ¼ cup fresh dill sprigs, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 tilapia, grouper, or red snapper fillets (6- to 8-ounces each)
- Salt and pepper
- Lemon wedges, for serving
Yield
Serves: 4
Preparation
Preheat the oven to 450˚F. Line a baking sheet with parchment paper.
For the dressing, in a medium bowl, whisk the mayonnaise, Dijon, granulated garlic, and granulated onion; season with salt and pepper.
In a large shallow dish, mix the potato chips and herbs.
Season the fish with salt and pepper. For thinner fillets, using a pastry brush, slather both sides with the dressing. Press both sides of the fillets into the potato chips until coated. For thicker fillets, spread the dressing on top of the fillets; top with the chips. Place on the baking sheet
Bake until the fish is just opaque in the center, 8 to 10 minutes, depending on the thickness of the fish.
Serve with lemon wedges.