Recipe by Barb G.
Looking for a buttery low-carb supper that is ready in a pinch. The moist fillets are topped with pretty, golden bread crumbs, making them fit for weekend entertaining.
Top Review by Debber
How could this recipe NOT have any other ratings? This is ONE OF THE BEST fish recipes we have ever eaten, and I wish I'd've found this sooner!!! The Peanut Gallery took one or two bites, and I heard pleasant mmm's and ahhh's issuing forth. I used a 1# pkg of sole, so had to double the recipe, and I used toasty breadcrumbs (not soft), skipped the green onion because it was my onion-hating son's first day of his senior year, and I wanted to bend over backwards "for once" (!!! he thinks Mom NEVER does! HA!). Otherwise I followed the recipe as written except I added more of the ground mustard than called for, only because a quarter teaspoon seemed chintzy, and I'm glad I did...a little tangy bite with that creamy fish meat...mmmm--mmmm--good! This one definitely goes to the top of the FISH recipes in my KEEPER file! Sorry I didn't take a picture, but it's a pretty recipe, too!
- 3 tablespoons reduced-fat mayonnaise
- 3 tablespoons grated parmesan cheese, divided
- 2 teaspoons mustard seeds
- 1⁄4 teaspoon pepper
- 4 (6 ounce) sole fillets or 4 (6 ounce) perch
- 1 cup soft breadcrumbs
- 1 green onion, finely chopped
- 1⁄4 teaspoon ground mustard
- 2 teaspoons butter, melted
Directions See How It's Made
- Combine the mayonnaise, 2 tablespoons Parmesan cheese, mustard seed and pepper; spread over tops of fillets.
- Place on broiler pan coated with nonstick cooking spray; Broil 4-inches from heat for 3 to 5 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small bowl, combine the bread crunbs , onion, ground mustard and remaining Parmesan cheese; stir in butter.
- Spoon over fillets; spriz topping with nonstick cooking spray.
- Broil 1 to 2 minutes longer or until golden brown, enjoy.