Fish Monday: Crispy Parmesan Fish

So I keep seeing ads for Parmesan Crusted Chicken from Hellmann’s but I thought it might be good for fish.
Low-fat Hellman’s mayonnaise mixed with 1/2c freshly shredded parmesan cheese.
Fresh Hake fillets
Topped with the mayonnaise & cheese mixture then…

… topped with panko, dried parsley flakes, and Old Bay, a Baltimore tradition – cooked in a 450-degree oven for 40 minutes.., the recipe called for cooking the chicken breasts for 20 minutes but the Hake is very dense and took longer.



My way of “cooking” spinach – fresh baby spinach in a colander then pour a tea kettle of boiling water over – drain thoroughly and squeeze the water out of the wilted spinach

Served with gluten-free rice pasta penne tossed with store-bought pesto.  Next time I have clearer timing on cooking the fish, assuming I am using Hake or Cod, but it was good, nice and crispy on top.  Definitely a “do again”.  Yum!

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