Prep time: 40 minutes
Servings: 4
Ingredients:
2 lbs. fresh caught lake perch
½ cup milk
1 cup Italian bread crumbs
½ cup Parmesan cheese
4 tbsp. extra-virgin olive oil
2 lemons sliced
Dried parsley
Preheat oven to 400°. Spread 1½ tbsp. olive oil each in 2 large baking dishes.
Pour milk into large bowl. In a separate bowl, mix bread crumbs and cheese.
Rinse fish and, with a fork, dip piece-by-piece in the milk and then in the bread crumbs. Place into the baking dish skin-side down. Place fish evenly in each baking dish.
Drizzle ½ tbsp. olive oil evenly over the fish in each dish. Then, evenly place the sliced lemon over the fish. Bake for 15 minutes. Broil on low for 5-10 minutes, checking for crispness.
Plate, and garnish with parsley. Salt and pepper to taste.
