INGREDIENTS
Fish:
4 sheepshead fillets – skinless and boneless
1-2 tablespoons of mayonnaise
Garlic powder, to season
Salt and cracked black pepper, to season
Garlic Parmesan Crumble:
1/2 cup panko breadcrumbs
2 tablespoons fresh parsley, finely chopped
1/2 cup parmesan cheese
3 cloves garlic, minced
4 tablespoons olive oil
Salt and cracked black pepper, to season
Squeeze of lemon juice
DIRECTIONS
Turn your oven on to 400 degrees. Combine parmesan crumble ingredients, set aside.
Place the fillets onto a parchment paper lined baking sheet and brush evenly with mayo, sprinkle on mayo with salt, pepper and garlic powder.
Add the parmesan crumble right before you put the fish in the oven. Bake fish for about 12-15 minutes and then BROIL for about 1 minute or so to really crisp up the parmesan crumble. Your fish is done when it flakes apart in the thickest part.
