Prep Time: 10 minutes

Cook Time: 15-20 minutes

Serves: 4

Ingredients:

3/4 C. panko breadcrumbs

3/4 C. Parmesan cheese

1 Tsp. garlic powder

1 Tsp. onion powder

3 T. butter room temperature

4 T. mayonnaise or mayo

1 Tsp. Worcestershire sauce

1/2 Tsp. Tabasco or other hot pepper sauce, more or less depending on your level of hotness

1 1/2 T. lemon juice freshly squeezed (about 1/2 lemon)

1 T. fresh parsley finely chopped or 1 Tsp. dry

Salt and pepper to taste

4 fish fillets approx. 6 oz, I used cod

What to do:

Preheat oven to 425°.

Spray a baking dish (one that will fit all your fish) with cooking spray. In a medium bowl, mix together all the ingredients, season to taste with salt and pepper, set aside. Make sure your fish fillets are completely dry. I use paper towels (removing the moisture ensures they won’t get mushy while baking….gross!). Spread about 3 tablespoons, give and take, of the crumb mixture over each piece of fish.

Place in oven and bake until bubbly and almost cooked through, about 10 to 15 minutes. The temperature should be approximately 125-130° when tested at the thickest part of fillet with a meat thermometer; also the fish will be flaky once done. If you want your tops to have more color, place under the broiler for 2 to 3 minutes until crispy and brown.

Christina’s Notes:

Crumb mixture may be made ahead and kept refrigerated. This is great not only for fish but pork chops, thickly sliced tomatoes; chicken breast and zucchini or summer squash sliced horizontally.