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Baked Garlic-Dill Fish Sticks


Today's recipe comes to us from culinary pro and regularVital Choices contributor Teri Tsang Barrett.
 
She's former Senior Food Editor of “Every Day with Rachel Ray” magazine, and a graduate of the Institute of Culinary Education.
 
Teri adds this tip: “Because these fish sticks are baked, they won't brown the way their fried counterparts will. For a darker crust, spray the fish sticks with olive oil just before baking.”
 
 
Baked Garlic-Dill Fish Sticks
Serves 4
 
About the author
Writer, recipe developer, and culinary consultant Teri Tsang Barrett is a graduate of UC Berkeley and the Institute of Culinary Education.
 
She was most recently the senior food editor at Every Day with Rachael Ray and has also worked in the test kitchen of The Martha Stewart Show and the music department of Rolling Stone.
 
Teri's also contributed to Woman's Day, Budget Living, SOMA, thefrisky.com, The Book L.A., and newparent.com.
 
1 cup canola or olive oil mayonnaise
1/4 cup fresh lemon juice, plus wedges for serving
2 teaspoons organic dried dill
2 cups panko (Japanese-style breadcrumbs)
Four 6-oz Alaskan Cod fillet portions, thawed and sliced lengthwise ¾-inch thick
 
  • Preheat the oven to 500 F. In a wide shallow bowl, combine the mayonnaise, lemon juice, dill and garlic granules. Spread the panko on a large plate.

  • Line two baking sheets with parchment paper. Season the fish with salt and pepper on both sides. Working one piece at a time, dip the fish in the mayonnaise mixture, then coat with the panko.

  • Arrange on the prepared baking sheets, leaving about an inch in between each fish stick. Transfer to the oven and bake until golden in parts and the fish flakes easily, about 10 minutes.

  • Serve with the lemon wedges.
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