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Monday this week was definitely a stereotypical Monday. From arriving at work to find our network down, while the IT guy is on vacation, to finding out that my student loans for the upcoming semester are half of what I was expecting due to the recent cut-backs, it was just not my favorite way to start the week. So, when trying to decide what to fix for dinner I knew that I wanted something uncomplicated. Knowing that I had plenty of fish in the freezer, I began rummaging through my fridge and pantry to see if anything struck my fancy. I thought about a marinade with white wine vinegar, but didn’t want to wait for it to actually marinate. And then I realized that I had parmesan bread crumbs and grated parmesan cheese. Combine that with a little lemon juice and some miracle whip to hold the crumbs on and voila! It’s dinner!
I don’t recall where I saw the use of miracle whip (or mayo) on fish for the first time, but it was a method that definitely stuck with me, and I have seen in several recipes over the years. I know a lot of people are anti-miracle whip, but I’m a fan all the way! I actually can’t stand regular mayo…ick. With fish, it gives a little tanginess that works well with the lemon juice, and it holds the breadcrumbs and cheese onto the fish without it getting soggy. I’m not sure it would work at all with regular mayo, but if that is your personal preference you could always give it a go 🙂
2 cod (or other white fish) fillets
2 Tbsp lemon juice
2 Tbsp miracle whip
1/3 cup parmesan bread crumbs
1/3 cup grated parmesan cheese
salt and pepper to taste
- Heat oven to 350 degrees and place fish into a glass baking dish.
- Season the top of the fish with salt and pepper, and pour lemon juice into the baking dish.
- Place the bread crumbs and cheese into a dish, coat the top of each piece of fish with 1 tablespoon of miracle whip, and then dredge the coated side of the fish into the bread crumb mixture.
- Place the fish back into the baking dish and bake for 12 minutes in the oven. Switch the oven to broil for 3-5 minutes until the top of the fish is browned and crisp.