by Michelle Hand
But I have to include the story of the brand of croutons I used.
Now, I bet you would agree if ole' H.E. had stuck with the last name for the grocery chain it more than likely would not be as successful as it is today....or maybe not exist at all.
Anyway, I used to love telling that story to my students in food lab. I would tease them and say I got their food for lab at Butts. HA! http://www.heb.com/sectionpage/about-us/company/heb-history/3000002
The croutons used for this recipe as seen in the above photo are the HEB brand and are quite tasty. Before this recipe, I never thought about using croutons as a crunchy, yummy topping for fish. I bet it would taste equally good on chicken.
Here is my version of the recipe you see there on the package.
2 teaspoons of sour cream
2 fish fillets, fresh or frozen (thaw ahead time). I used tilapia.
Salt to taste
Lawry's seasoned pepper to taste
Cayenne pepper to taste
Cilantro ( I used dried but fresh would have been so much better)
1. Preheat oven to 450 degrees
2. Line a baking dish or sheet pan with foil and spray with cooking spray.
3. Crush croutons or pulse in food processor or blender for about 15 seconds.
4. Place fillets on lined baking pan and season to taste with salt, seasoned pepper and cayenne pepper.
5. Spoon a teaspoon of sour cream on each fillet and spread to cover.
6. Sprinkle crushed/processed croutons on each fillet, covering liberally.
7. Sprinkle with cilantro to taste.
8. Place on center rack of oven and bake for 15 minutes or until fish flakes easily.