ROCKFISH PARMESAN

• 1 lb. Alaska rockfish fillets, thawed if necessary
• 2 tsp. each lemon or lime juice and Worcestershire sauce
• 1/4 cup flour
• 1 egg, slightly beaten
• 1/4 cup each fine dry bread crumbs and grated Parmesan cheese
• 2 tbsp. oil
• Salt and pepper

Cut rockfish into serving sized pieces. Combine lemon juice and Worcestershire sauce; sprinkle on fish. Dust fish lightly with flour on both sides; dip into beaten egg. Combine bread crumbs and cheese; coat fish generously with mixture. Pan-fry fish in oil over medium heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Season to taste with salt and pepper. Makes 4 or 5 servings.

Oven-fry Method
Prepare rockfish as above. Melt 2 tablespoons butter in shallow pan; place fish in pan. Bake at 500°F. 8 to 10 minutes or until rockfish flakes easily when tested with a fork.

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