Recipe of the Month

6 tablespoons olive oil, or more if needed

2 1/2 pounds Yukon gold or other yellow potatoes (3 large or 6 medium), unpeeled

1 teaspoon kosher salt

1 cup panko, or other unseasoned dry white breadcrumbs

1/2 teaspoon freshly ground black pepper

2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region

1 tablespoon chopped fresh parsley

1 lemon, cut into wedges, to serve

Directions:
1. Preheat the oven to 450°F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.
2. Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on one of the baking sheets with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK).
3. Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it's fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden.

4. Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.

Remove the skillet from heat. Stir 1 tablespoon of olive oil, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.

5. Cut the fish into large strips ("fingers") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.

6. Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.

7. Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake.

8. Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.

(Source: Simply Recipes)

1 pound cod, tilapia, halibut, or other white fish filets

2 to 3 teaspoons chili powder, enough to coat the fish

1 teaspoon kosher salt

1/2 cup sour cream

1/4 cup mayonnaise

3 to 4 tablespoons lime juice (from 2 limes)

1 teaspoon hot sauce, optional

1/2 small head red cabbage, shredded (about 4 cups)

12 taco-sized corn or flour tortillas

1 avocado, sliced

4 radishes, thinly sliced

4 spring onions, thinly sliced

1/3 cup roughly chopped cilantro

Directions:
1. In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
2. In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn't be dripping with sauce; aim for a very thin coating.)
3. In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

4. Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

5. Warm a large cast iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom. Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

6. Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

(Source: Simply Recipes)