• 2  5 oz. white fresh fish fillets, skinned

• 2 tsp. dijon mustard

• olive oil spray

• salt & pepper


• 1/2 C. Panko breadcrumbs

• 1 Tbsp. parsley, finely chopped

• 2 Tbsp. parmesan, freshly grated

• 1 clove garlic, minced

• 1 Tbsp. olive oil

• Pinch of salt


Preheat grill to 400º or broiler on high. Combine crumb ingredients; mix well. Season each fillet with salt & pepper; spread mustard on top of each fillet. Press crumb mixture onto mustard on each fillet. Press down firmly to make it stick. Spray oven proof fry pan (preferably non stick) with olive oil and place on stove over high heat.

Place fillets in pan; cook 1 1/2 min. Then place on grill or under broiler, 5″ from heat source. Cook for 5 min. until crumbs are golden brown.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.