Oven-Fried Fish Fillets

Ingredients

• 1½ pounds cod, bluefish, grouper, or other flaky white fish fillets, patted dry
• ½ cup milk or buttermilk
• 1 cup dry bread crumbs or panko
• ½ cup finely grated Parmesan (2 ounces)
• 1 teaspoon sweet paprika or smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil or melted butter
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  • 1 cup packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 3 tablespoons drained capers
  • (Up to 6 anchovy fillets)
  • 2 garlic cloves, chopped
  • 1 tablespoon red wine vinegar or lemon juice
  • ½ teaspoon whole-grain mustard
  • (½ teaspoon red pepper flakes)
  • Salt to taste

  Sub-recipe steps

  1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
  2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.
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