Quick and Easy: Baked Fish with Parmesan Crumbs

Washington Post

A simple sprinkle of buttery bread crumbs on baked fish appeals to kids but can also be embellished for adults. We rely on a handful of grated parmesan cheese for salty sharpness, a pinch of lemon zest for lightness and a garnish of fresh basil.

You can use any lean white fish.

• 4 flounder fillets (1 1/2 to 2 pounds total)
• Salt and freshly ground black or white pepper to taste
• 4 tablespoons unsalted butter
• 1/2 cup finely crumbled fresh bread crumbs
• 3/4 cup (3 ounces) finely grated parmesan cheese
• 2 tablespoons extra-virgin olive oil
• Freshly grated lemon zest or freshly squeezed lemon juice (optional)
• Thinly sliced fresh basil leaves (optional)

Preheat the oven to 425 degrees.

Pat the fish dry. Place the fillets in a large baking dish or roasting pan and season with salt and pepper to taste.

In a small skillet over low heat or in a microwave-safe bowl, melt the butter. Add the bread crumbs, cheese and oil and, using your fingers, mix until evenly combined. Sprinkle the mixture evenly over the fillets.

Bake the fillets until they are cooked through and the topping is golden, about 15 minutes. Let stand for 5 minutes. If desired, sprinkle with lemon zest or juice and basil. Serve hot.

Per 6-ounce serving: 367 calories, 42 gm protein, 3 gm carbohydrates, 20 gm fat, 77 mg cholesterol, 8 gm saturated fat, 586 mg sodium, trace fiber

Adapted from the September 2002 issue of Food & Wine magazine.