Sheet pan suppers are all the rage these days. You know, all the ingredients go on one pan in the oven and in 30 or 40 minutes, voila!, dinner is ready to go. I found this recipe for a fish chowder, sans the dairy, in Women’s Day this month.
Dead simple assembly starting with 3/4 cup of panko bread crumbs and 2 tbsp of olive oil mixed together.
Next, mix mayo, dijon mustard and lemon zest in a bowl and set aside.
Wash and slice yellow fingerling potatoes or yukon gold potatoes not the long side and place on a sheet pan, all in the middle of pan. Don’t spread around.
Add a whole read onion, roughly chopped into chunks and a piece of bacon for each serving laid out on top of the pile of potatoes and onions. Bake as directed.
Coat your haddock or cod filets with the mustard/mayo mixture and then top with the panko. Bake as directed on top of the cooked bacon, potato, onion mix. Serve and enjoy!