This is a variation on our existing popular recipe that adds some richness to the lemon parmesan crust with Greek yogurt and mayo. The added 30 min garlic oil marinade on the fish adds another dimension of flavor in each bite. If you liked the original version, this one is gonna be a treat for you!
Marinade:
1/3 Cup olive oil
4 cloves of fresh minced garlic
1 Tbsp Dat'l Hook Ya blackened seasoning
The Potatoes:
24oz mini potatoes quatered
1 Sweet onion roughly copped
3 Tbsp of Montreal steak seasoning
2 Tbsp Olive oil
The Crust:
3/4 cup of seasoned Panko
1/2 cup Greek yogurt
1 Tbsp of Lemon zest
1/2 cup of fresh Grated Parmesan
1/4 cup Dukes Mayo
Salt & pepper to taste
The Fish:
6 avg size filets of fish of choice
Dat'l Hook Ya blackened seasoning
Dat'l Hook Ya sauce
3 Green onions diced for garnish
1 bunch of Asparagus
***Do in the order below so you can have the freshest meal***
Start with the marinade. Coat both sides of the fish with Dat'l Hook Ya blackened seasoning. In a ziploc bag, place the olive oil, blackened seasoning and minced garlic then mix until uniform. Next add in the fish. Squeeze out the excess air, mix the bag in your hands to coat the fish and place into the fridge for 30 min.
While the fish is marinading, preheat an oven to 425 degrees. In a bowl, mix the all the ingredients in the potato section and place onto a greased cooking sheet. Bake for 25-30min.
Mix all the ingredients in the crust section to a uniform consistency and place into the fridge. It will be a thick crust.
Remove the fish from the bag and place into a glass 9x11 baking dish. Top the fish with the lemon parmesan crust until all the filets are coated. Take some dry panko crumbs and sprinkle on top. This will add more crunch. Place into the oven with the potatoes when there is 18 min left.
Season the asparagus with olive oil, salt and pepper. Place into the oven when there is 10 min left.
Once the timer goes off, the fish, potatoes, and asparagus are all ready at the same time for you to enjoy one heck of a meal!