Parmesan Crusted Red Snapper

This recipe is so simple that it's an old old staple at our house.  It can be made with red snapper, tillapia, cod, sole or basically any tender white fish.  My original recipe doesn't call for any bread crumbs, but I was a little short on parmesan today, so I combined 1 part parmesan with 1 part bread crumbs to make enough coating.  Still very good, but I prefer the un-diluted parmesan crust because it gives a stronger flavor.

Parmesan Crusted Red Snapper
I don't remember where I got this idea from, I've been making it forever.

Ingredients:

• 4 medium red snapper fillets, skinned and de-boned
• Dijon mustard
• 1 cup-ish grated parmesan (or, in today's case, 1/2 cup parmesan and 1/2 cup whole wheat bread crumbs)
• a few dashes of Tastefully Simple Seasoned Salt
• PAM

Directions

• In a shallow bowl, combine parmesan (and optional bread crumbs) with some TS Seasoned Salt.  Set aside.
• Using your hands, coat both sides of each fillet with mustard.
• Dredge fillets in the parmesan mixture.  Make sure to thoroughly coat both sides of the fish.
• Spray a frying pan with PAM and cook fillets a few minutes on each side until crust is nicely browned and fish is cooked through.  It shouldn't take very long (3-5 minutes on each side) since these types of fish are very light and tender.

Eat more fish!  :-)

3/5/12 ETA:  Today instead of cooking it in a pan, I baked it in the oven for 15 minutes on 350 degrees F.  The cheese melted into the mustard and turned into yummy gooeyness.