• 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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.