Recipe by Anna's Mom
I found this recipe in Midwest Living. It is from Gunflint Lodge.
Top Review by Dwynnie
We really enjoyed this with roasted asparagus and garlic bread. Very quick and easy, but also worth serving to company. A nice change from deep fried for one of our favorite fish. (I also had to substitute parmesan for the romano and I don't think it hurt anything!) Thanks!
- 1⁄4 cup butter
- 2 -3 large garlic cloves, finely chopped
- 1 -2 teaspoon fresh lemon juice
- 2 1⁄2 lbs boneless skinless walleyed pike fillet or 2 1⁄2 lbs other lean white-fleshed fish fillets
- salt & freshly ground black pepper
- 3⁄4 cup grated romano cheese
- 1 cup fine dry breadcrumb
- green onion (optional)
Directions See How It's Made
- Spray a 15X10X1 baking pan with nonstick cooking spray.
- In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
- Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
- Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
- Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.