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Recipe by Brynie Greisman

Southern Baked Fish with Hot Honey Drizzle

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Southern Baked Fish with Hot Honey Drizzle
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
1 Hour
Diets
- Pescatarian

Fish fillets with a twist. Highly recommended! Make the honey sauce as hot and spicy as you like.

Ingredients

Fish

  • 1 and 1/2 tablespoons flour (whole wheat pastry is fine)

  • 1/2 teaspoon thyme

  • pinch salt

Hot Honey Drizzle

Wine Pairing

Barkan Classic Sauvignon Blanc

Directions

Prepare the Fish

1.

Place fish fillets in a large ziplock bag. Pour the sour almond milk and 1/2 teaspoon salt over the fish. Toss well. Refrigerate for half an hour or overnight.

2.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with olive oil cooking spray. Set aside.

3.

Mix cornflakes, flour, thyme, and salt in a small bowl. Stir to combine.

4.

Remove each fish fillet from the bag and dredge through the crumbs, pressing gently to adhere. Place on prepared baking sheet.

5.

Lightly spray each fillet with olive oil cooking spray. Bake for 20 minutes, flipping halfway through if desired.

6.

Meanwhile, prepare hot honey drizzle: Place all drizzle ingredients in a small bowl. Microwave for 15 seconds until combined and slightly warmed. Serve over fish.

Notes:

To make sour almond milk, place 1/2 tablespoon vinegar in a measuring cup and add almond milk until the 1/2 cup line. Let sit for a few minutes. In a pinch, soy milk can be subbed, but the flavor will be slightly different.

Credits

Props and Styling by Janine Kalesis
Photography by Hudi Greenberger

Recipe tags

almond milk baked breaded breaded fish brynie greisman cornflake crumbs dairy free drizzle fish fish fillets honey hot and spicy kosher southern food no mayo no mayonnaise non-dairy non-dairy milk pareve parve quick-and-easy southern southern cuisine Southern food super easy sweet and spicy tilapia versatile white fish
Southern Baked Fish with Hot Honey Drizzle

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Alisa Goldberger
Alisa Goldberger
3 years ago

Dairy version? Can I use regular milk if I want this to be dairy? Soured in the same way as the original recipe?

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Raquel
Raquel
Reply to  Alisa Goldberger
3 years ago

yes

0
Shaindy H.
Shaindy H.
2 years ago

I used Turbot and marinated it in mayonnaise instead. It was delicious. Thanks!

0
Sarah
Sarah
3 years ago

Great Fish Recipe! I made this recipe with tilapia, and it came out so delicious! Thank you!

0
Sora Malka Teichman
Sora Malka Teichman
4 years ago

Super most and delicious! The combination of marinating the salmon and then baking it in a crumb coating make for a really moist dish! This is a keeper!

0
Raquel
Raquel
Reply to  Sora Malka Teichman
4 years ago

We are so happy you enjoyed this fish dish and that it was moist!

0
wpdiscuz   wpDiscuz

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