Food & Cooking Recipes Ingredients Seafood Recipes Crispy Oven-Baked-Fish Wraps Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 25 mins Total Time: 45 mins Servings: 4 Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner. Ingredients 1 cup panko 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips 6 tablespoons mayonnaise 1 tablespoon distilled white vinegar 3 cups coleslaw mix ½ small green apple, cored and cut into matchsticks 8 flour tortillas (each 6 inches), warmed Tender herbs, such as cilantro and dill, and lime wedges, for serving Directions Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly. Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes. In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges. Rate it Print