Directions

1. 1

   Preheat your oven to 450°F. Place a wire rack on a rimmed baking sheet and coat it generously with nonstick cooking spray. In a shallow dish, combine the light mayonnaise with 1/2 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice; season with kosher salt and freshly ground black pepper. In another shallow dish, mix together the panko breadcrumbs, finely chopped fresh parsley, and finely chopped capers; season this mixture with kosher salt and freshly ground black pepper.

2. 2

   Pat the fish fillets dry with paper towels. Working with one fillet at a time, dip the flesh side into the mayonnaise mixture, coating it well, then dredge it into the panko mixture, pressing firmly so the coating adheres. Place each coated fillet skin-side down on the prepared wire rack, with the crumb coating facing up. Spray the top of each fillet lightly with nonstick cooking spray. Bake for about 15 minutes, until the coating is golden and crispy and the fish is cooked through (the fish should reach an internal temperature of 145°F).

3. 3

   While the fish bakes, prepare the salad dressing. In a large mixing bowl, whisk together the remaining lemon juice with the Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is smooth and emulsified. Season the dressing with kosher salt and freshly ground black pepper to taste.

4. 4

   Add the mesclun greens, quartered beets, thinly sliced Persian cucumber, and thinly sliced Granny Smith apple to the bowl with the dressing. Toss gently but thoroughly until all ingredients are well coated. Taste and adjust seasoning with additional salt and pepper if needed. Divide the salad among four serving plates, top each with a baked fish fillet, and serve with lemon wedges on the side.