Good with any white fish, see my note below
- 4 white fish fillets, ½ to 3/4 –inch thick, 6 oz. ea.
- salt and pepper to taste
- ¾ c. Japanese panko bread crumbs
- ¾ c. parmesan cheese, finely grated
- 3 Tbls unsalted butter, room temp.
- 3 green onions, green tops only, sliced thin
- 1 t. Worcestershire sauce
- ½ t. Tabasco or hot pepper sauce
- 1-1/2 Tbls. fresh lemon juice
- fresh parsley, garnish
To eliminate any possible fishy taste, rinse fish in cold water, place in a zip lock bag with a little milk for about 45 minutes. Rinse and pat dry with paper towels.
Preheat oven to 425 degrees.
In a medium bowl, mix together the cheese, bread crumbs, butter, mayonnaise, green onions, Worcestershire sauce, hot sauce, and lemon juice. Season with salt and pepper and set aside until needed.
Be sure fish fillets are completely dry. Season generously with salt and pepper. Arrange the fish in a lightly buttered shallow baking dish or pan.
Spread about 3 tablespoons of the cheese mixture over each fillet. Place in a pre-heated oven for about 10-12 minutes or until fish is fully cooked and flakes.
Broil for 2-3 minutes to brown and crisp the tops.
Remove from oven, garnish with fresh parsley and serve immediately.