Fish Topper
INGREDIENTS
  • 1/4 c. Italian breadcrumbs
  • 1/4 c. fresh shredded Romano
  • 2 T. grated parmesan
  • 2 T. EVOO
  • 1 T. light butter, softened
  • 4 cloves minced fresh garlic
  • 4 leaves fresh basil, finely chopped
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. fresh rosemary
DIRECTIONS
  1. Combine all ingredients in a small bowl and whisk until the mixture is dark and crumbly with no large chunks of butter remaining.
  2. Top each of four pieces of your favorite whitefish with ΒΌ of mixture.
  3. Bake according to fish package directions.