Ingredients
- 1 1/2 pounds white fish (such as cod, cut into 2-inch pieces)
- 3/4 cup mayonnaise, divided
- 1 cup panko breadcrumbs (divided)
- 1/4 cup sour cream
- 2 tablespoons chipotle peppers (in adobo, sauce only)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 2 cups cooked brown rice
- 2 cups cabbage, shredded (I used a bagged coleslaw mix)
- 1 cup radish, thinly sliced
- 1/4 cup chopped cilantro (for garnish - optional)
How to Make
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Step 1: Preheat the oven to 475 degrees F.
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Step 2: Time the cooking of your rice so it will be hot and ready for you to assemble the bowls. I used frozen brown rice bags - put a pack into the microwave and it's done in 3 minutes.
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Step 3: Place a wire rack on a rimmed baking sheet and coat with cooking spray. (I line the baking sheet with foil for easy clean up.)
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Step 4: Coat the fish pieces with 1/2 C of the mayonnaise.
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Step 5: Place the panko in a shallow dish and roll the coated fish into it; coating all sides.
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Step 6: Transfer the coated fish to the rack on your baking sheet. Bake until crispy and cooked through; approx. 8-12 minutes depending on thickness.
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Step 7: Meanwhile, mix the remaining 1/4 C mayonnaise, sour cream, adobo sauce, lime juice, and a pinch of salt in a small bowl.
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Step 8: When the fish is cooked through and crispy, take it out of the oven and immediately sprinkle it with the remaining 1/4 t salt and ground black pepper.
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Step 9: Divided the cooked rice among 4 bowls and artfully arrange the fish, cabbage, and radishes. Spoon the sauce over each bowl and garnish with chopped cilantro (opt.).
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Step 10: Enjoy!
We hope you enjoy this recipe!
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