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

April 26, 2017
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 & pepper

How to:

1. Spray an ovenproof pan with non-stick cooking spray

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's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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