Parmesan Fish

Hey we should all eat more fish right? It isn't uber healthy but it's better for you than my usual...which is deep fried. Tastes wonderful with some fresh lemon juice on top and some fresh steamed veggies or salad! I think the parmesan out of the plastic container with the green lid would be preferable as the fresh grated doesn't stick well.


Serves 4

16 ounces fish fillets

1 egg
2 tablespoons milk


BREADING
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Beat egg and milk in a shallow bowl and set aside.

In a shallow dish or zipper bag combine breading ingredients.

One at a time dip filets in egg, shake off excess and turn/shake in breading in dish/bag.

Bake uncovered on an oiled baking sheet (NOT baking dish) at 350 degrees for about 25 minutes or until fish flakes easily with a fork.

Serve quickly so that it is served warm! Sprinkle fresh lemon juice on top if desired.


***UPDATE***

My friend Mike emailed me this simple but tasty Tartar Sauce recipe! Thanks Mike!

Recipe for Two:

Two heaping TB Mayo.
1 TB dried Basil (I know it sounds like a lot - but it's not),
1/8 - 1/4 tsp lemon juice (depends on how lemony you like your fish - or you can leave it out),
1 tsp dried parsley,
dash of chili powder,
a couple grinds of fresh black pepper to your taste. Mix... & Dip!

It's also a zesty dip for veggie sticks.