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Nutrition Facts
Serving Size 457 g
(Approx. 2 Servings)
Amount Per Serving
Calories 630 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 560 mg 187%
Sodium 1550 mg 65%
Total Carbohydrate 35 g 12%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 64 g
Vitamin A 30% Iron 24%
Vitamin C 60% Calcium 24%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crunchy Lemon Pepper Rockfish with Aji Hollandaise
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
2  People


Recipe makes 2 Servings

2 rockfish fillets, skin removed, rinsed and patted dry
1/4 cup(s) all purpose flour
5 large eggs, divided use
3/4 cup(s) H-E-B Panko Lemon Pepper Bread Crumbs
1 Tbsp olive oil
1 cup(s) H-E-B Plain Greek Yogurt
1 Tsp fresh garlic, finely minced
2 Tbsp H-E-B Pepper Toppers, Aji Peruvian Yellow Pepper
1/2 Tsp sea salt
1/4 cup(s) flat leaf Italian parsley
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Pre-heat oven to 400˚F.
While oven is heating place a sauce pan, half-full of water over medium heat. Bring to a simmer.
Pour flour on one plate, then beat 2 eggs in a shallow dish.
Pour breadcrumbs on a separate plate and drizzle half of oil over them stiring gently to distribute evenly.
Dip fish in flour, then in eggs, then press gently but firmly into breadcrumbs to coat completely. Place on a baking sheet.
Bake for 14 to 17 minutes, or until nicely browned and fish is cooked through.
Meanwhile place yolks only from remaining 3 eggs in a large mixing bowl.
Whisk in yogurt, garlic and aji pepper toppers until smooth and place over simmering saucepan.
Whisk constantly for 10 minutes, or until sauce is thickened, but still pourable. Add salt and whisk.
Season to taste if more salt or aji sauce is desired. Remove from heat, cover and keep warm.
Drizzle fish with hollandaise sauce and garnish with parsley.


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