Crispy Baked Fish with Tartar Sauce
- 1 Cup mayonnaise
- 5 Tablespoons capers, drained and coarsely chopped
- ¼ Cup finely chopped pickles (such as cornichons or half-sour)
- 2 Tablespoons finely chopped tarragon, dill, or parsley
- 1 Teaspoon Worcestershire or soy sauce
- 1 Small garlic clove
- 1 Large lemon
- Kosher salt and black pepper
- ½ Cup panko breadcrumbs
- 2 Tablespoons extra-virgin olive oil, plus more for greasing
- 4 (6-Ounce) thick white fish fillets, such as halibut or cod (skin on or off)
- Worcestershire sauce
- Panko breadcrumbs
- Kosher salt
- Black pepper
- Extra-virgin olive oil
- Heat the oven to 400° and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs, and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you’ll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil, season with salt and pepper. Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of tartar sauce. Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier if using a thinner fish). An instant-read thermometer should read somewhere between 125° and 130° when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the breadcrumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper, and a squeeze of lemon.