Parmesan Crusted Fish

Parmesan Crusted Fish This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. (I used Tilapia fillets and they were excellent). The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces. 1 egg 1/2 teaspoon granulated garlic (I used one clove, crushed or sprinkles of garlic powder) 1/2 teaspoon pepper 2 pounds fish fillets 3/4 to 1 cup Parmesan, grated (I used Kraft 100% that comes in a plastic container) 1 tablespoon canola oil (can cut down on oil if making less fish) 1 tablespoon olive oil 2 tablespoons chopped parsley (optional) 1 lemon, cut into wedges (optional) Beat the egg lightly with the garlic and pepper. Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking. Heat the oils in a large skillet (I recommend a non-stick pan) and I only use olive oil) over medium-high heat until hot but not smoking. Add the fillets and coo****il browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges.