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Catch ‘em & Cook ‘em: My Favorite Baked Fish

May 22, 2019
By Capt. Dick May , Pine Island Eagle


4 (4 to 6 oz) boneless fillets of trout, redfish, catfish, flounder or grouper

1/4 C mayonnaise

1 tsp Cajun seasoning

2 Tbsp butter melted

1/4 C panko bread crumbs

2 Tbsp Parmesan cheese divided

Salt and pepper

How to:

1. Spray an ovenproof pan with Pam

2. Arrange fillets in the pan

3. Sprinkle lightly with Cajun seasoning and salt and pepper

4. Cover fillets with mayonnaise

5. In a bowl, combine panko bread crumbs with melted butter and half of the grated Parmesan cheese

6. Sprinkle this mixture evenly over the fillets.

7. Sprinkle remaining Parmesan cheese evenly over bread crumbs

8. Bake at 350 degrees for about 30 minutes or until crumbs turn golden brown.

9. Serve with tartar sauce.

Serves 4

Capt. Dick May is a former long-time island charter captain and cookbook author.



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