Parmesan Crusted Baked Fish

Made this last night for company - it was a great hit! My husband said it was NYC restaurant quality and presentation. No one left a morsel over! Used Haddock but could really use any white flaky fish. Left out the hot sauce but sprinkled a few red pepper flakes instead. Fantastic! Assembled the fish in the morning and baked for dinner. Will DEFINITELY make this again.Easy and outstandingly delish.

This was excellent! I agree with the reviewer who called it "restaurant quality." My kids don't like spicy so I replaced the Tabasco with 1/2 tsp. Old Bay seasoning, but it was delicious, easy, and the texture is perfect. I made it about 4 hours ahead of baking and refrigerated it (texture of breading felt like couscous), realized I'd forgotten to pat the fish dry and worried it would come out "mushy" like the directions warn against, but it was great: crispy and flavorful. We have a freezer full of halibut and rockfish from my husband fishing last summer and I had to try something new with it. I am SO GRATEFUL for this delicious recipe. Thanks!