Recipe - Dolphin Parmesan

8 ounce Dolphin Filets
Flour Seasoned With Salt And
Pepper, for dredging
2 ounce Tomato Sauce
Egg Beaten With A Little
Milk
Italian Bread Crumbs
Olive Oil
Shredded Mozzarella
2 ounce Parmesan; grated

Rinse fillets; pat dry. Dredge in flour, dip in beaten egq, then in bread
crumbs to bread the fillets. Place in pan with a little olive oil and pan
sear until lightly browned. Place fish a casserole dish or on a baking dish
and top with tomato sauce and mozzarella and Parmesan.

Bake at 350° until cheese is melted and dolphin is moist.

Recipe by: Palm Beach Post 07/17/97 Posted to MCRecipe Digest V1 #676 by
Bill Spalding billspa@icanect.net on Jul 17, 1997