Crispy Baked Fish

Preheat your oven to 400 (200C)

Combine 1 tbsp breadcrumbs with 1 tbsp Parmesan. Used my food processor because I wanted to put some extra flavor in the topping, so I addeda littleleft-over chorizo.Its the perfect way to putflavor and structure in your topping. You dont need a lot of chorizo, just a few tiny pieces. Pulsate until it ends up pretty fine. You can do this with any kind of hard sausage or even crumbled up bacon, or just stick to breadcrumbs and Parmesan if you like it plain.Peel a medium carrot. Finely mince the carrot and onion. You can alsoadd grated garlic if you like, I didnt add it this time.Chop as much (or as little) dill as you like or simply use dried dill. Im not too crazy about dill, but do like how it combines with fish, so used a moderate amount.Action shot! I love how this one came out. If the light outside gets so bad (during autumn) Im forced to use a tripod, I might as well use it to my advantage.

Heat two tbsp butter and sautee the onion and carrot over medium heat. Keep stirring every now and then, nothing should end up browned.Thawed 4 pieces of whitefish fillet. Always have them in my freezer, you can do lots of things with them. They make great fish cookies with a little leftover mashed potatoes, some vegetables and fresh herbs.When the onions are translucent, add the fish. Just get it all in there, lower the heat and let it cook until it starts to fall apart. Flip it over every now and then.Pretty soon the fish is going to fall apart and flake. Break up the coarse pieces.Top the fish with 1 heaping tbsp flour, stir a bit and cook for one minute. Slowly pour in the milk while carefully stirring until you have a sauce consistency you like. It shouldnt be too thin, though.

Add a good pinch of salt and pepper. I used my fingers and kept checking the seasoning, so cant give you exact quantities. It just varies every time I make this dish.Ive added 1/2 tsp Dijon mustard, its pretty heavy in flavor but goes really well with the fish. Use less if you like. Also threw in a heaping tbsp sour cream, and for lack of fresh lemon juice, I committed sacrilege and used one of those plastic jars and just squeezed a little in. Dont tell anyone!In goes the dill. Now simmer the sauce over low heat for another minute or two.

Transfer it all to a baking dish. When you see this creamy fish concoction, you just know its gonna taste fantastic with french fries, right?

Sprinkle the bread/Parmesan mix on top.Until everything is royally covered. Pop in a preheated oven for 10 to 15 minutes, until the top is golden brown and crispy.

Serve with french fries and a nice mixed vegetable salad on the side. My boy doesnt even need utensils with this, he simply uses the fish as a dip for his French fries. No, I didnt raise him like that, but what can you do? :)Printable

Recipe kayotic.com