Ingredients:
1 slice of D'Italiano White or Brown Thick Slice Style Bread
1 third cup panko style bread crumbs
1 and 1 half cups of plain flavour bag potato chips (ground fine in a blender or food processor)
2 medium eggs lightly beaten.
1 thin cut boneless thawed fillet of tilapia or similar fish (approximately 100 grams)
2 tablespoons olive oil
1 tablespoon mayonnaise
1 teaspoon of minced green scallions
1 quarter cup of leaf lettuce cut in shreds
1 half of a lemon cut lengthwise
fresh ground pepper to taste
Directions:
This recipe makes one serving and takes approximately 30-35 minutes to prepare.
Preheat oven to 425 degrees Fahrenheit.
Rinse and pat dry with a paper towel the fish fillet. Wash and dry hands.
Using a pastry brush, lightly coat a medium size baking sheet with two thirds of the olive oil.
Brush the remaining oil over the fish fillet and place the fillet on a side plate.
Sprinkle the fillet with a twist of pepper.
On a dinner plate mix the panko style crumbs and the ground potato chips.
Next, make a horizontal butterfly cut in the D'Italiano Thick Slice Style Bread keeping the hinge side in place - this will become a pocket.
Dip the D'Italiano Thick Slice Style Bread in the beaten eggs then into the crumb potato chip mixture one side at a time, pressing gently so the crumbs secure to the bread. Repeat with the second side. Do a second dip in the beaten eggs and another round in the crumb mixture.
Place on the baking sheet immediately and into the oven. Bake for 5-6 minutes.
While the pocket bread is baking, slice the lemon half in 3 pieces, and mix the teaspoon of green scallions with the tablespoon of mayonnaise and a squeeze of juice from one of the 3 lemon wedges.
When 5-6 minutes baking time has lapsed, flip the pocket to bake the second side.
Place the fish fillet on the baking sheet with the pocket sheet, baking the fillet for about 3 minutes per side. Leave the pocket bread untouched until the second side of the fish fillet is baked.
Remove the baking sheet from the oven after the fish fillet is done. With a spatula, slide the baked pocket bread off the baking sheet and onto a serving plate.
Pry open the bread pocket and using the back of a spoon spread the inside of the pocket with the mayonnaise and onions. Push some of the lettuce into the pocket, letting extra lettuce spill onto the plate as garnish. Gently place the fish fillet into the pocket and serve immediately with the extra couple of lemon wedges on the side.
**Special note: you can also put a variety of pre-made sandwich salad fillings in this type of baked bread pocket and please all sorts of appetites.