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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in Midwest Living. It is from Gunflint Lodge. Ingredients:
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:
1. Spray a 15X10X1 baking pan with nonstick cooking spray.
2. In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
3. Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
4. 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).
5. Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.
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