Easy Parmesan Fish Fillets

Submitted by Recipe Reader

"This is a delicious Betty Crocker recipe. You can use any mild flavor white fish. I used whatever we had in the freezer(from my husband's fishing trip). When I made it, I halved the recipe."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 8 small fish fillets
• 1⁄2 cup flour
• 2 tablespoons butter
• 2 green onions, sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 cup dry white wine or 1 cup chicken broth
• 3 tablespoons lemon juice
• 1⁄2 cup fresh parmesan cheese, grated

directions

1. Preheat oven to 375°F.
2. Coat fish with flour, set aside.
3. Melt margarine in large ovenproof skillet over medium heat.
4. Cook green onions in butter, stirring occasionally for 4 minutes.
5. Add fish and cook for 3 minutes, turn fillets and cook an additional 3 minutes.
6. Add wine and lemon juice to skillet and season fillets with salt and pepper.
7. Sprinkle fillets with parmesan cheese.
8. Bake 15 minutes, until hot and bubbly.

Reviews

[I'mPat]

The DM and myself thoroughly enjoyed this tonight for dinner but due to necessity I had to make some changes; I don't have an oven proof frypan/skillet so heated a ceramic baking dish and once the fillets (fine baby snapper) were cooked (1 1/2 minutes first side and 1 minute on other side) I transferred the fish to the baking dish and then added the wine/lemon juice to the frypan and reduced slightly and then poured over the fish, added the parmesan and baked for 10 minutes. It was delicious. Though I would consider using ghee for cooking instead of butter (you don't get the milk solids burning then). Thank you Recipe Reader for a great fish recipe. Made for Recipe Swap #14 - March 2008.

 

[teresas]

We loved this dish. It has a wonderful mild flavor. The Parmesan cheese really sets it off. I shredded my cheese- worked great- also used the chicken broth cuz was out of white wine. (I would have wanted to drink it anyway). My fish of choice was Tilapia, I keep these little guys in the freezer all the time. Great dish that will be made again. Thanks Recipe Reader for posting this recipe.