- 1 1/4 pounds fish fillets
- 1/4 cup hellmann's or best foods tartar sauce
- 1/4 cup fresh bread crumbs
- 1/4 teaspoon seasoned salt
- Arrange fillets on greased baking sheet; spread with Tartar Sauce. Combine bread crumbs with Seasoned Salt; sprinkle over fillets. Broil fillets 5 minutes or until fish flakes with a fork. Serve, if desired, with additional Tartar Sauce.
PER SERVING *
|Calories390Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Flores 29 Mar
so so good! cant wait to make it again!
Paul M. 3 Mar
This is brilliant., but used a well known seafood powder seasoning and high quality fish sauce to the tartar or mayo.
Shane B. 8 Jul 2016
5 minutes cooking time is definitely not enough. It took more like 20 minutes and can't be on top rack. I made my tartar sauce homemade,- jar tartar sauce is disgusting. Turned out pretty well with modifications. Furr's Cafeteria serves a version of this that is absolutely delicious and I cannot say that this was nearly as good as theirs. I agree with Lynn E. -I think it should have been baked not broiled.
Lynn E. 16 Feb 2016
Added garlic to light mayonaise, seasoned with salt and pepper. Covered over with Parmesan and cheddar breadcrumbs, baked for 15 minutes
Leslie Hojnacki 20 Jan 2016
First I broiled it for just 4 min and breadcrumb started to burn. Then I scaped off the burnt breadcrumb part and baked in middle to lower rack for 15 minutes at 400 degrees. Internal temp of fish about 129 degrees. I also added some parsley and coarse ground pepper to breadcrumb mixture. Prior to serving I squeezed a little lemon juice on top. It was delicious.
Sue v. 19 Nov 2015
made it loved it - I am returning to simple, delicious food and this recipe worked beautifully - I served it with farmers market green beans and fresh lemon slices and a tomato (Kumato) vinaigrette salad - I did use freshly ground pepper with the salt, I am planning on making the recipe again tomorrow and serve it with ratatouille - I think I will add a dash or two of Tabasco to the topping. The critic at home is looking forward to a repeat performance.