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Ingredients

• 1 1/4 lb. pollock, cut into 4 pieces
• 1/4 cup buttermilk
• 1 large egg
• 2 Tbsp. canola or e-v olive oil
• 2/3 cup unseasoned fine dry breadcrumbs
• 1/4 finely grated parmesan cheese
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1 lemon quartered

Description

Ahhh, Fish With A Baked On Crunchy Coating. It Is So Simple To Make, It Can Be Made During The Week. I Serve It With Rice Pilaf And Steamed Asparagus Or Green Beans. M-M-M

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