A deeply satisfying 30-minute meal.
, and trout all work well in this dish, and it’s a great opportunity to revive any fish you may have in your freezer. “Unless you know your fish was caught within a day or two ,” Slagle writes, frozen fish is the way to go. “Seafood is usually flash-frozen right on the boat when it’s caught, as fresh as can be.”
It’s a breeze to work my way through Slagle’s recipe. I coat each salmon fillet with sour cream seasoned with onion powder, lemon zest, and chives, then pat a mixture of panko and olive oil onto the top. Once it goes in the oven, there’s hardly time to leave the kitchen—the fish is flaky and the panko is golden brown just 10 minutes later. While it bakes, I squeeze some lemon juice into the remaining sour cream to serve alongside the fish for dipping.
Each bite is equal parts crisp and creamy, with a slight sweetness from the onion powder. 30 minutes earlier, I’d considered scrapping dinner for a night on the couch with a bag of chips and a bowl of dip. It turns out that having a fish supper that tastes like your favorite chip—and feeling like a Dinner Tetris champion—is way more satisfying.
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