The parmesan and olive oil help the breadcrumbs adhere to the fish while it bakes, so there's no need for the traditional standard breading combination of egg and flour. Other kinds of fish you can use This recipe would work well with any thin white fish. Try it with whiti...
I have visions of fish fillets falling apart and turning to soggy mush, making not so much a stirfry as a soupy mash. As I think I’ve discussed here before, my thoroughly inland childhood meant I came late to seafood and, unlike my beachy husband, I still lack a natural confidence in...