Zesty Ranch Fish Fillets

This is another recipe that I had found a while back, and honestly, I don't even remember exactly what the original recipe was, as simple as it is!  Since today was Ash Wednesday, there was absolutely no way we could have meat, and having just pasta wasn't cutting it for me, so fish it was!  I don't make fish often, pretty much because it scares me!  When I first started cooking on a daily basis, I was extremely intimidated by fish,.  I never knew exactly when it was done, or if I overcooked it and it was going to be dry.  Now of course, through trial and error, I get it a little more, although it's still not a regular occurrence in our home.  My son has only tried fish 3 times ever, and he has actually tried this particular dish twice now.  And both time he LIKED it!  It really is a simple dish, the ingredients are so common, you probably have them in your kitchen at any given time.  Maybe we'll be seeing some more fish dishes on the menu this Lent...

Yields 6 Servings

Prep Time 5 Min   Cook Time 20 Min

Ingredients:

• 6 fish fillets (you can use sole, flounder, fluke, tilapia, cod and even whiting)
• about 1 Tbsp of Ranch Dressing per fillet (you can use reg, light, or creamy)
• 2 Cups Italian Breadcrumbs
• 1 Cup Pecorino Romano (you can use Parmesan if you don't have the Romano)
• pinch salt
• pinch black pepper

Directions:

1. Preheat oven to 350° F.
2. Combine breadcrumbs, cheese, salt and pepper.
3. Brush each side of fish fillet with 1 Tbsp of Ranch Dressing.
4.  Dip fish in breadcrumb mixture and coat both sides.
5. After arranged on pan, coat the tops of the fillets with a little extra of leftover breadcrumb mixture.
6. Bake for 20 minutes, until fish flakes easily.

 You can serve this with a rice pilaf, or brown or white rice.  Tonight we had pilaf, lentils and steamed zucchini.