Parmesan Crusted Baked Fish

Ingredients

• Bread crumbs

  Dry, grated, seasoned

  ¾ cup or 90g

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• Butter

  Unsalted

  3 tbsp or 43g

• Light mayonnaise

  Salad dressing, light

  3 tbsp or 45g

• Onions

  Young green, tops only

  3 stalk or 36g

• Worcestershire sauce

  1 tsp or 6g

• Tabasco sauce

  Ready-to-serve, pepper

  ½ tsp or 2g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  8g

• Whitefish

  Fish, mixed species, raw

  4 fillet or 792g

Directions

1. Preheat oven to 425. Lightly butter a baking dish or individual grain dishes for the fillets. In 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. 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. Temperature should be approximately 125-130 when tested at thickest part of fillet with 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.