INGREDIENTS
For Sheepshead:
4 sheepshead fillets – skinless and boneless
1-2 tablespoons of mayonnaise
Salt and cracked black pepper, to season
Garlic powder, to season
For Garlic Parmesan Crumble:
1/2 cup panko breadcrumbs
2 tablespoons fresh parsley, finely chopped
1/2 cup parmesan cheese
3 cloves garlic, minced
4 tablespoons olive oil
Salt and cracked black pepper, to season
Squeeze of lemon juice
DIRECTIONS
Heat oven on to 400°and prepare your parmesan crumble.
For the parmesan crumble, add all the ingredients below and combine well. Next, put your sheepshead fillets onto a parchment paper lined baking sheet and add your mayo using a brush to evenly spread on fish, then your salt, pepper and garlic powder. Add your parmesan crumble on top of your mayo topped fish right before you’re ready to put the fish in the oven.
Bake fish for about 12-15 minutes and then turn oven to BROIL for about 1 minute or so to really crisp up the parmesan crumble. Remember, the thinner or thicker your fillet of fish determines how long to bake them in the oven.
We served our sheepshead fish with jasmine rice, beans, and some fresh vegetables. I also sprinkled some green onions and red pepper on top to add that crunchy and fresh flavor to the dish.§
