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1
Early in the day, prepare the tartar sauce.
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2
Combine the mayonnaise, Greek yogurt, lemon juice, relish and dried minced onion.
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3
Stir until well mixed, then add salt and pepper to taste.
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4
Cover and refrigerate until serving time.
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5
Spread the panko crumbs on a large baking sheet.
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6
Place the pan under your ovens broiler for 1-2 minutes until they turn golden brown, stirring once.
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7
I leave the oven door open a crack and stand right there to keep my eye on them so they dont burnthey toast very quickly.
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8
Set the bread crumbs aside to cool.
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9
Preheat the oven to 450 F. Place an oven rack in the upper third of your oven.
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10
Line a shallow rimmed baking pan with foil and spray the foil lightly with non-stick cooking spray.
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11
Place the 2 tablespoons of oil in the pan and spread it evenly over the bottom.
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12
Set the pan aside.
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13
In a shallow dish, combine the toasted panko breadcrumbs, the first amount of salt and cayenne pepper.
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14
Place the flour on a sheet of waxed paper or on a large plate.
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15
Add the second amount of salt and black pepper and toss them with the flour until well combined.
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16
Beat the egg with the water in a shallow bowl.
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17
Coat the fish with the seasoned flour, tapping off any excess flour.
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18
Dip the fish into the beaten egg then coat it liberally with the breadcrumb mixture.
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19
Place the fish on the prepared pan.
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20
Bake on the top oven rack at 450 F for 5 minutes.
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21
Remove the pan from the oven, turn the fish over and bake for 5-7 minutes more or until the fish flakes easily with a fork.
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22
Serve with the tartar sauce and lemon wedges.
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23
Adapted from a recipe by Georgia at The Comfort of Cooking.
