Crispy Baked Fish With Tartar Sauce

By Ali Slagle

Published March 19, 2023

Crispy Baked Fish With Tartar Sauce
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(1,975)
Comments
Read comments

Charming fish shacks and salty sea air aren’t a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1cup mayonnaise
  • 5tablespoons capers, drained and coarsely chopped
  • ¼cup finely chopped pickles (such as cornichons or half sour)
  • 2tablespoons finely chopped tarragon, dill or parsley
  • 1teaspoon Worcestershire or soy sauce
  • 1small garlic clove
  • 1large lemon
  • Salt and black pepper
  • ½cup panko bread crumbs
  • 2tablespoons extra-virgin olive oil, plus more for greasing
  • 4(6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

877 calories; 57 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 29 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 78 grams protein; 1236 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold on to the lemon; you’ll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.

  2. Step 2

    In a small bowl, stir together the panko and olive oil; season with salt and pepper.

  3. Step 3

    Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.

  4. Step 4

    Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets ½- to ¾-inch thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read 125 to 130 degrees when inserted into the thickest part of the fish.

  5. Step 5

    Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.

  6. Step 6

    When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

Ratings

4 out of 5
1,975 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mel Harte

I do something similar, but more basic: toss the 1/4-1/3 inch thick skinned fish chunks in a little lemon juice, then mayo, spread in a broiler pan, sprinkle w Italian herbs then bread crumbs/panko/crushed roasted almonds, and broil in the countertop around 400 for 5-6 minutes. The more mayo the more moist the results. My 'tartar': 1/2 C each lowfat yogurt and mayo, a T of dried dill, optionally add granulated garlic.

Kara

Toast the panko first on the sheet pan. Extra 5 to 10 minutes but makes all the difference in getting a nice crispy crust. No need to broil at the end.

Audrey

I have been making this (my own idea) for a while....I use rock fish and a great tartar sauce from the jar; I mix finely grated parmesan into the panko along with salt, pepper, dried thyme and some garlic powder. I mix olive oil into the panko mixture to hold the crumbs together and bake at 350 until almost done and then up the temp to 400 to get the topping golden. Yum! I make extra as it makes great leftovers.

DHK

Delicious and easier than frying. I used the Genevieve Ko recipe for tartar sauce. Make it always for fish. I keep it in the fridge and also use it to mix with a can of tuna or salmon. Or to put on a piece of toast with canned sardines.

Jean

Easy recipe especially when I use premade tarter sauce.

Tracy Green

I made this last night! It was so easy to make and so delicious! As other reviewers have mentioned, the tartar sauce is fantastic! It’s probably the best tartar sauce I’ve ever tasted. I only added 1 tbsp of dill to the sauce because that’s all I had and it still added tons of flavor. Yum!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.