This is another treasure adapted from "Craig Claiborne's Gourmet Diet." I prefer using orange roughy for this recipe, but any mild white flaky fish would work well, such as tilapia, cod or sole.
2 fish fillets, about 2 pounds, boned but with skin left on 2 tablespoons olive, peanut or vegetable oil Freshly ground black pepper to taste 2 tablespoons unsalted bread crumbs (crushed low-sodium saltine crackers work for me) 1/4 teaspoon sweet paprika 2 teaspoons finely minced garlic 2 teaspoons finely minced parsley Juice of 1/2 lemon
1. Preheat the broiler.
2. Arrange the fish fillets skin side down on a shallow baking dish that is very lightly oiled.
3. Brush the fish with half the oil. Sprinkle with a generous grinding of pepper. Sprinkle evenly with the bread crumbs and paprika.
4. Place the fish about 10 inches from the source of heat. Leave the oven door partly open. Broil for 10 minutes.
5. Heat the remaining oil in a small saucepan and add the garlic. Heat briefly and pour the mixture over the fish. Sprinkle with parsley and lemon juice. Serve with additional lemon wedges, if you'd like.