Parmesan-Crusted Fish Fillet

MAIN:  FISH DISHES

The Lenten season will kick off tomorrow, Ash Wednesday. Am rounding up again seafood-based recipes I have collected through the years from cookbooks, friends and restaurants.

Following dish is so easy, from prep to serving, definitely less than 30 minutes.  Would serve as a main for family of 4.

The original recipe calls for tilapia.  But with all the flak tilapia is receiving and me not being really sure whether it is farmed or wild (are there wild tilapia even??!?), decided to look for other white, lean and firm fish.  For tomorrow's Ash Wednesday, I used dover sole fillets.  Alternatives would be Alaska pollock, grouper, haddock, Pacific cod, Pacific halibut and striped bass.

Ingredients:

• 3/4 cup (or more) freshly grated Parmesan cheese
• 2 teaspoons paprika
• 2 tablespoons chopped parsley (I reco you use your handy mandolin)
• 3 cloves garlic, minced (mandolin along with the parsley)
• 4 fish fillets (about 1 pound)

Process:

1. pre-heat the oven to 400 degrees
2. grease lightly your baking dishes
3. in a shallow dish, combine the cheese, minced garlic, paprika and parsley; season with salt and pepper
4. drizzle the fish with olive oil and dredge in the cheese mixture
5. lay out the fish on your baking dishes; just one layer so all parts will be baked at the same time
6. bake 10-12 minutes until the thickest part of the fish is opaque
7. serve the baked fish with lemon wedges

Grocery-bought dover sole fillet.

Lay out the fillets on your baking dish.  Ensure that they don't over-lap.

Baked parmesan crusted fish fillet.  Remember your lemon wedges!