I’ve been searching for good, store-bought croutons for the past 20 or so years with no luck. So, years ago, I gave up and started making my own. It’s simple and a good way to use up leftover, day-old bread. But, I continued to search. Now, I’ve found some that, while a little too crunchy for me to add to a salad, are perfect for soup because they’re so crunchy, they don’t fall apart when added to the bowl.
Olivia’s Croutons are organic, made in Vermont and sold at Greenlife here in Chattanooga. They come in several flavors — garlic and herb; butter and garlic; Parmesan pepper; Vermont cheddar and dill; and multigrain with garlic. My favorite so far have been the garlic and herb. Hard to beat.
Here’s an interesting way to use the cheddar-dill croutons. Think I’ll give it a try on the salmon I’ll be buying this week at Greenlife.
Baked Fish with Vermont Cheddar & Dill Croutons
1 1/2 to 2 pounds of your favorite fish fillet. (Haddock, salmon, monk fish and halibut work well.)
1/4 cup mayonnaise
1 to 1 1/2 cups cheddar/dill croutons
Juice from half of a small lemon
Rinse fish and pat dry. Sprinkle with lemon juice and pepper. With a brush or spatula, spread mayonnaise on both sides of the fillet. Place fish in a baking dish. Lightly crush croutons and mound on top of fish. Bake at 400 F for approximately 15 minutes. This will vary depending on the thickness of your fish.