1 lb white fish, we use flounder or tilapia
1/3 cup mayonnaise (not the sweet kind)
1 Tbsp Dijon mustard
1 cup panko bread crumbs
1/3 cup plus 2 Tbsp fresh Parmesan, grated
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spray foil with nonstick cooking spray. Pat each fillet dry and place on covered cookie sheet.
Combine mayonnaise and Dijon in a small bowl and coast each fillet in mixture. Season with salt and pepper (easy on salt because the parm with add some saltiness too).
Combine panko and 1/3 cup Parmesan in a small bowl and sprinkle evenly over each coated fillet. Sprinkle remaining 2 Tbsp of Parmesan over each fillet.
Bake at 350 for 10-15 minutes. Baking time with depend on thickness of fillets. We usually by the prepackaged frozen fillets from Aldi, they are not very thick. If you buy from a fresh seafood counter they may be thicker and require a little more time to cook through and be flaky. Just watch the closely. I usually broil mine (on high) the last few minutes to help them brown and crisp up on top.
Served this time with a side salad. Can also serve with roasted, steamed or grilled veggies, a light cole slaw, a light potatoe salad (I have 2 recipes to share eventually) or a small baked potato (easy on toppings or top with a low fat topping such as chopped onions, chopped fresh mushroom and chicken broth cooked on stovetop until onions and mushrooms are done, you won’t miss the butter I promise).