Parmesan and Cracker Coated Turbot

Serves 6

• 1/4 cup flour
• 2 tsp lemon pepper, divided
• 1 tsp sea salt
• 1/2  tsp garlic powder
• 2 eggs
• 1/2–1 tsp hot sauce
• 1 cup ground Snackers crackers
• 2/3–3/4 cup grated Parmesan cheese
• 6 skinless turbot fillets (or any mild-flavored white fish)
• 3 Tbsp butter, cut into small cubes

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Stir the flour, 1 tsp lemon pepper, salt, and garlic powder in a small bowl. Whisk the eggs and hot sauce in another small bowl. Combine the crackers, Parmesan cheese, and 1 tsp lemon pepper in a third small bowl.

Dredge each piece of fish in the flour mixture and shake off the excess. Next, dip the fish in the egg mixture, allowing the excess to drip off. Transfer the fish into the crumbs and Parmesan mixture and coat well. Place on prepared baking sheet.

Sprinkle the coated fish with small butter cubes. Bake, uncovered, on the center rack, for 10–12 minutes.