- 1 teaspoon of Worcestershire sauce
- 2 tablespoons of fresh flat-leaf parsley finely chopped
- 3 tablespoons of unsalted butter room temperature
- 3 tablespoons of mayonnaise
- 3 green onions, green tops only thinly sliced
- 4 white fish fillets approx. 6 ounce; 1/2 to 3/4 inch thick
- 1 1/2 tablespoons of lemon juice freshly squeezed (approx. 1/2 lemon)
- 1/2 teaspoon of Tabasco or other hot pepper sauce
- 3/4 cup of panko breadcrumbs (japanese breadcrumbs)
- 3/4 cup of Parmesan cheese finely grated
- Salt and pepper to taste
- Prepare the oven. Preheat it to 425 degrees Fahrenheit. Butter a baking dish. You can also use individual gratin dishes for the fillet.
- Get a medium-sized bowl, prepare the cheese, butter, breadcrumbs, green onions, mayonnaise, Tabasco, Worcestershire Sauce, and lemon juice. Add salt and pepper to taste. Set aside.
- Dry the fish fillets by patting them with paper towels. This makes the moisture removed. Moisture will make the fish mushy as you bake them. Add generous amounts of salt and pepper. On a baking dish that is lightly buttered, arrange the fish. You can also use gratin dishes to put the fish in.
- Get the cheese mixture you prepared. Spread at least three tablespoons of it over each piece of your fillet.
- Put the dish in the preheated oven and bake until it becomes bubbly. This will take from 8 minutes to 10 minutes. Test the thickest part of the fillet. The temperature should be at least at 125 degrees to 130 degrees.
- Put the fillets in the broiler. Let it inside for 2 minutes to 3 minutes. The tops should be brown and crisp. Make sure that the fish will flake easily with a fork.
- Once done, remove it from the oven. You may garnish it with fresh parsley and immediately serve.