Lemon-Ginger Crusted Fish

Cooking and Prep: 30 m
Serves: 4
Contains: Gluten, Soy, Wheat


  • 2 pounds Haddock fillets (or cod or flounder fillets)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup Tuscanini Lemon Ginger Fruit Spread Preserves
  • 1 tablespoon rice vinegar
  • 1 and 1/2 tablespoons Gefen Soy Sauce
  • 3 scallions, thinly sliced
  • 3/4 to 1 cup coarse panko crumbs
  • 1 and 1/2 to 2 tablespoons Tuscanini Olive Oil, for drizzling

Start Cooking

  1. Preheat oven to 400 degrees Fahrenheit and grease a baking sheet.
  2. Arrange fish fillets on baking sheet and season with salt and pepper; set aside.
  3. Combine preserves, rice vinegar, and soy sauce in a small bowl.
  4. Spread lemon preserve mixture over the tops of each fillet. Sprinkle scallions over the top.
  5. Pack crumbs evenly on top of each fillet. Drizzle with oil.
  6. Bake for 10 to 12 minutes, or until crumbs are golden and fish flakes easily.


Originally published in Kosher.com.

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