I very much enjoyed this recipe. The crust was nice and toasted and added a really nice texture and flavor to the fish. I think next time I'll squeeze a lime wedge over the top just before digging in. I used panko style breadcrumbs instead of bookbinder's, grated fresh parmesan cheese (though I'd imagine the jarred stuff would be fine) and added garlic powder, salt and pepper to the mixture. Because I was only cooking 2 small fillets (.40 lbs) I reduced the mixture; 3 tbsp parmesan, 2 tbsp breadcrumbs, for which 1 tsp of olive oil was enough to bind it together to put onto the fish.