With only seven ingredients in this recipe, it was a perfect week-night meal for Jack and me. While the fish was baking,we had time to cook some veggies and make a salad. Our diner was ready in just 25 minutes.
Lining the baking dish with foil makes the clean-up easier.
Gremolata-Topped Sea Bass
Prep Time: 5 Minutes
Start to Finish: 25 Minutes
Cooking spray
1/4 cup Italian-style dry bread crumbs
1/4 cup chopped fresh parsley
2 teaspoons grated lemon peel
1 tablespoon butter or margarine, melted
1 lb sea bass, mahi-mahi or other medium-firm fish fillets, cut into 4 serving pieces
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
1. Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray. In small bowl, mix bread crumbs, parsley, lemon peel and butter.
2. Place fish in pan. Sprinkle with seasoned salt. Drizzle with lemon juice. Spoon crumb mixture over each piece; press lightly.
3. Bake 15 to 20 minutes or until fish flakes easily with fork.
4 servings