The Two-Pan, One-Pot Cookbook: A Guide to Cooking Great Meals Quickly, in Any Kitchen, and On Any Budget by Hope Korenstein

Author:Hope Korenstein [Korenstein, Hope]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-11-25T08:00:00+00:00

Old Bay fish with cucumber dill sauce

Serves two with leftovers

I like to use cod for this recipe, but you can really use any fish that looks good or is on sale. The cucumber dill sauce is delicious with the spicy fish, but it’s also great as a dip.

1 pound thick fish fillets, like cod

¾ cup fresh bread crumbs or panko

¾ cup buttermilk

2½ tsp Old Bay seasoning

½ tsp garlic powder

½ tsp cayenne pepper (optional, if you want more spice than from the Old Bay)

Salt

2 Tbs oil

⅓ cup plain yogurt (use the thick Greek yogurt)

½ small English cucumber

1 Tbs dill, finely chopped

1 Tbs scallions, finely chopped

salt and pepper to taste

Preheat the oven to 375 degrees. Peel the cucumber, then slice it in half lengthwise. Use a small spoon to scoop out the seeds. Finely grate the cucumber halves on a box grater, then squeeze out as much water as you can. You should wind up with about ¼ cup of cucumber. Put the cucumber in a bowl and season with some salt. Then mix in the yogurt, dill and scallions. Add some salt and pepper to taste.

Mix together the bread crumbs or panko with the Old Bay, garlic powder, salt, and cayenne, (if you are using it). Dip the fish in the buttermilk, then pack the bread crumb mixture on top of the fish. Bake until the fish is cooked through and the bread crumbs are browned, about 12–18 minutes.

Serve the fish with a dollop of sauce on top, and more on the side.

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