Lemon Dijon Baked Fish and Chips
Thawed *Steelhead trout and frozen shoestring fries prepped and ready for the oven.
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Adjust volume of ingredients to the amount of fish that needs to be covered, Translation: wing it...
Stir melted butter, Dijon mustard, lemon juice, minced garlic (or garlic powderhttp://www.leatherneck.com/forums/im...cons/icon6.gif) dill or dill sauce, paprika, salt, pepper et cetera into a paste and thoroughly drizzle the fillet or steak. except for the skin if it's retained, of course that will be facing down in the broiling or bake pan.
Get some of those bagged croutons and crush and pound them into coarse, sandlike powder. Broadcast crumbs onto all the prepared flesh and bake, about 350F until it flakes and easily peels away from the skin.
Monitor the thin tail areas of a fillet first, cut them away accordingly and serve up as appetizers while the heavy's are continuing to bake. The fries and fish should be finished about the same time at 350F, errr around 25 minutes average, stir up the fries half way through. The fish isn't crispy, it's delicate and rich and won't require traditional English condiments like malt vinegar, tartar sauce, lemon wedges...
yeah baby
* Salmon, Trout, Halibut, Lingcod, Tilapia, Pollock, Bass....