Caesar Fish Salad
A crisp Caesar salad with oven-fried white fish fillets, topped with creamy Caesar dressing and sprinkled with Parmesan cheese
4 dinner salads
24 ounces white fish fillets (Tilapia, Pollock, Cod)
For the fish coating*:
1 cup flour
1 teaspoon salt
1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon granulated garlic
1/4 teaspoon ground black pepper
2 large eggs
1 tablespoon milk
2 tablespoons butter, melted
For the salad:
2 large heads of romaine lettuce, washed and torn
1/3 cup grated Parmesan cheese
1 cup croutons, optional
~1/3 cup Caesar salad dressing
Sliced fresh tomato, optional
Sliced red onion, optional
Lemon zest, for garnish, optional
Additional Parmesan cheese, for garnish
1. In a shallow container or bowl, whisk together the flour, salt, chili powder, paprika, garlic, and pepper. In a separate shallow bowl or container, whisk together the eggs and milk.
2. Place melted butter in a 9x13-inch baking dish. Preheat oven to 400 degrees.
3. Pat fish fillets with paper towel to remove excess water. Dip each fillet first in the flour mixture, then in the egg mixture, and then once again in the flour mixture. Place coated fillets in the prepared 9x13.
4. Bake fish at 400 degrees until crisp on the outside and flaky inside, about 15-20 minutes. (Fish should reach an internal temperature of 145 degrees.) You may flip once during baking, if desired.
5. In a big salad bowl, toss together the romaine lettuce, Parmesan cheese, croutons (if using), and enough Caesar salad dressing to coat the lettuce to your liking. (Don't use too much!!) Spoon salad onto plates or into large salad bowls. Sprinkle diced tomatoes or red onions on top, if using. Sprinkle with lemon zest (optional) and additional Parmesan cheese, to taste.
6. Serve salad with the hot fish on top or on the side. Enjoy!
*You can use a boxed coating mix of your choice instead, if desired.
I created this recipe as a way to combine baked white fish with salad for a delicious dinner! We've had this several times and I love it! I go easy on the "unhealthy" ingredients like the dressing and croutons. This salad is a fun way to enjoy fish with a "crunch" -- the crisp Romaine lettuce! :)
For a from-scratch recipe (well, minus the dressing and croutons, unless you make those ahead!), this is a fairly quick meal, and one of my favorite ways to serve baked white fish! :)