Crusted Baked Fish With Aioli Recipes

Steps:

• Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
• Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
• Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
• When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

Steps:

• Heat oven to 400ºF.
• Place fish on baking sheet sprayed with cooking spray; brush with half the dressing. Mix remaining dressing, cracker crumbs, basil, garlic and pepper; sprinkle over fish.
• Bake 10 to 12 min. or until fish flakes easily with fork. Meanwhile, mix mayo, seafood seasoning, lemon zest and juice until blended.
• Serve fish with mayo mixture.

Steps:

• In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
• Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
• Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
• Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
• Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
• Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
• Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
• To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
• Heat oil in a large skillet (non-stick works best) over medium-high heat.
• Dip fillets in milk mixture and then dredge in cornflake mixture.
• Add to pan and cook 4 minutes per side or until fish flakes easily.
• Garnish with lemon wedges and serve with aioli.