Italian Fish Bake

Italian Fish Bake

While staying with my Aunt Marianne Granier in Baton Rouge, Louisiana, we made this delicious fish recipe. While the original recipe called for extra butter, my aunt found that the recipe actually tasted better (and was better for you) when you left the butter out and substituted some olive oil instead. You can really use any type of fish filets. I’ve had it with catfish filets and tilapia filets and both tasted great.

1/4 cup Italian style bread crumbs
Pinch cayenne pepper
1/3 cup grated Parmesan cheese
4 fish fillets (1 1/4 pounds total)
1/3 cup grated Romano cheese
1 clove garlic, finely minced
1 tablespoon fresh parsley, chopped
1/8 teaspoon black pepper
Olive Oil
Fresh lemon wedges, for garnish

Preheat oven to 400 degrees. Line casserole dish with aluminum foil. Spray with cooking spray. In pie plate or shallow bowl, combine bread crumbs, Parmesan and Romano cheeses. Stir in garlic, black and cayenne pepper. (If you think you need to, you can add a pinch of salt but the bread crumbs and cheeses are salty already.)
Brush fish with a olive oil. Dredge fish in bread crumb and cheese mixture and place in prepared baking dish. Spray with cooking spray (my aunt uses olive oil flavored cooking spray. Bake in preheated oven for about 15-20 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

Note: Aunt Marianne says that spraying the fish with cooking spray helps them to brown and get crispy.
Recipe from: Marianne Granier, St. Francisville, Louisiana