Baked White Fish with Malt Vinegar Butter Sauce
Flaky white fish coated in a crispy pork rind crust, baked and served with a rich, tangy malt vinegar butter sauce.
Ingredients
For the Fish:
6 oz white fish fillet (cod, haddock, or pollock)
½ cup crushed pork rinds
1 Tbsp grated Parmesan cheese
¼ tsp garlic powder
¼ tsp paprika
1 egg
Salt and pepper, to taste
1 Tbsp butter (for baking)
For the Malt Vinegar Butter Sauce:
1½ Tbsp malt vinegar
2 Tbsp butter
¼ tsp Dijon mustard (no sugar added)
Pinch of salt
Optional: pinch of cayenne or black pepper for heat
Macronutrients
Protein: 40g
Fat: 40g
Carbs: 2g
Preparation
Preheat oven: to 400°F (200°C). Line a baking sheet with parchment and lightly grease with butter.
Prepare the coating: In a bowl, mix crushed pork rinds, Parmesan, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg.
Coat the fish: Pat the fish dry. Dip into the egg, then press into the pork rind mixture, coating all sides well.
Bake: Place the crusted fish on the baking sheet. Dot with a little butter on top. Bake for 15–18 minutes, or until golden and cooked through (internal temp 145°F/63°C). Broil for 1–2 minutes at the end for extra crispness, if desired.
Make the sauce: In a small saucepan over low heat, melt the butter. Whisk in malt vinegar, Dijon mustard, and a pinch of salt. Let simmer for 1–2 minutes until slightly thickened. Remove from heat.
Serve: Plate the fish and drizzle with or serve alongside the malt vinegar butter sauce. Garnish with chopped parsley or lemon wedge if desired.
burpee (not to 1') - 11, 14, 17