Crispy Spiced Fish & Caper Mayo

with Brown Rice, Tomatoes, & Zucchini

55 MIN

4 Servings

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From the Test Kitchen

Deliciously crisp, golden brown fish fillets get a vibrant lift from a coating of herby za’atar underneath a light potato flake crust. We’re topping them with a simple caper mayonnaise for an extra burst of flavor and creamy texture.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

21 oz Wild Alaskan Pollock Fillets
1⅛ cups Brown Rice
2 Pasture-Raised Eggs
½ lb Cocktail Tomatoes
2 Zucchini
2 Scallions
1 cup Potato Flakes
1 Tbsp Capers
¼ cup Mayonnaise
1 Tbsp White Wine Vinegar
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the caper mayo:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl with half the vinegar. Season with salt and pepper. Stir to coat. Roughly chop the capers; place in a bowl. Add the mayonnaise and remaining vinegar. Season with salt and pepper to taste.

2 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

3 Cook the zucchini:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl; loosely cover with aluminum foil to keep warm. Wipe out the pan.

4 Coat the fish:

While the rice continues to cook, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and the za’atar. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Place the potato flakes on a large plate; season with salt and pepper. Working two pieces at a time, coat the seasoned fish in the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate.

5 Cook the fish:

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of fish sizzles immediately when added, working in batches, add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a paper towel-lined plate; immediately season with salt.

6 Finish the rice & serve your dish:

To the bowl of cooked zucchini, add the cooked rice, seasoned tomatoes (including any liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished rice topped with the cooked fish. Top the fish with the caper mayo. Garnish with the sliced green tops of the scallions. Enjoy!