Perched for Perfection

After showing us duck, shrimp, and other proteins you wouldn't expect from Indiana, Chef Jim Roberts continues his local series by featuring farm-raised perch from Bell Aquaculture. In this episode, he prepared the Bell Perch following one of their recommended recipes.  The Parmesan-Basil Bell Perch recipe is below. But if you don't like it breaded, that's okay, he has another option for you...just a little olive oil and lemon juice.

Parmesan-Basil Bell
Perch

Ingredients:
2 tbsp dried bread crumbs
1 tbsp grated Parmesan Cheese
1 tbsp chopped fresh basil
OR
1 tsp dried basil leaves
1/2 tsp paprika
1 dash of pepper
1 lb. of Bell Yellow Perch
1 tbsp margarine, melted
2 tbsp chopped fresh parsley
Directions:
Move oven rack to position slightly above middle of oven
Heat oven to 500 F.
Mix bread crumbs, cheese, basil, paprika and pepper.
Brush 1 side of fish with margarine; dip into crumb mixture.
Place fish, coated sides up, in pan.
Bake uncovered, about 10 minutes or until fish flakes easily with
fork.

If you would like to know more about Bell Aquaculture, visit their website at http://www.bellaquaculture.com