I don't have a lot of fish recipes and most of them are rather similar but I was quite impressed with this one. It didn't turn out "crusted" the way a breaded fish would but it was still delicious, easy, and quick!
1. Thaw fish fillets. We use pollock and just put it in the fridge overnight. Since there are only two of us, we only thawed two fillets but you can easily adapt this recipe to use as many fish as you want.
2. Preheat oven to 350 and grease a cookie sheet.
3. Combine an egg and 2 tablespoons of milk in a small bowl. We had extra of this and would easily do 4-6 fillets.
4. In a ziploc bag or on a large plate, combine Parmesan cheese (about 1/3 cup for 4 fillets), a couple shakes of paprika, and salt + pepper to taste.
5. Put your fillets on a plate in a single layer (you can do this in batches if your fish don't all fit on one plate). Using a pastry brush, brush on the egg and milk mixture. I had done this to both sides of my fish but the bottom side of the fish just end up stuck to the pan so next time, I would only do the top side.
6. Then either place fish in ziploc bag with the topping or rub the fish around the plate so they get covered with the mixture. You actually need less seasoning on the fish than you would think to get a good flavor.
7. Lay on cookie sheet, seasoned side up.
8. Repeat with all remaining fish. Bake for 25 minutes or until they flake with a fork.
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