Parmesan-Encrusted Striped Bass
- 1 ½ pound striped bass fillets, skinless, cut into serving-size pieces
- ¼ cup vegetable oil
- ½ teaspoon salt
- ½ teaspoon white pepper, freshly ground
- ¼ teaspoon garlic powder
- 1 tablespoon parsley, minced
- ¾ cup Parmesan cheese, freshly grated
- ½ cup panko bread crumbs
Preheat the oven to 400° F.
Combine oil, salt, pepper, garlic and parsley in a shallow dish. Place fillets in the mixture and marinate for 10 minutes, turning once.
Remove fish from marinade and dredge in cheese and in breadcrumbs.
Arrange fish on a baking sheet lined with parchment paper. Bake at 400° F until the center is fully cooked, which should take around 20-25 minutes.
Contributed by Joyce Taylor MM2