Parmesan, mayonnaise, and breadcrumbs might also see a not likely pairing for fish, however, they invent a taste-packed crust that helps keep the fish deliciously wet at the same time as it bakes. Goes properly with sautéed spinach! Tilapia, catfish, whitefish, striped bass, haddock or scrod are the right alternatives for the fish. This recipe additionally works well with fowl.
- 3/4 cup Japanese panko breadcrumbs
- 3/4 cup Parmesan cheese finely grated
- 3 tablespoons unsalted butter room temperature
- 3 tablespoons mayonnaise
- 3 green onions, green tops only thinly sliced
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon Tabasco or other hot pepper sauce
- 1 1/2 tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
- salt and pepper to taste
- 4 white fish fillets approx. 6 oz; 1/2 to 3/4 inch thick
- 2 tablespoons fresh flat-leaf parsley finely chopped
How to Make It
Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.
In a medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won’t get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
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Spread about 3 tablespoons of the cheese mixture over each fillet.
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. The temperature should be approximately 125-130° when tested at the thickest part of fillet with a meat thermometer.
Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
Remove from oven, garnish with fresh parsley and serve immediately.Open Next Page To See More!