Oven "Fried" Fish

After the poultry-a-thon of Thanksgiving last week, I tend to avoid cooking poultry in the kitchen for a good bit after the big Turkey Day. Since we don't eat a lot of red meat in our home, this fish recipe is just what the doctor ordered. I use a special trick to make this Oven "Fried" Fish super crispy on its top and bottom. I saw this trick on a cooking show when they made roasted potatoes, gave it try and it worked like a charm. Before you place your fish in the oven to cook, put a baking sheet covered with aluminum foil (makes clean up a cinch) in your oven while it is preheating. Once you are ready to place the fish on the sheet, pour about a tablespoon of vegetable or canola oil on the foil and spread like so: Once your fish is ready to go in the oven, it will be placed in some hot oil, giving the fish a crispy bottom. To crisp the top, finish under the broiler as described below. Voila! Crispy "fried" fish with a fraction of the calories and fat. Oven Fried Fish 1 pound Orange Roughy or other mild fish 1 cup buttermilk 1/2 teaspoon salt and pepper 3/4 cup breadcrumbs 1/2 cup shredded parmesan cheese 1 teaspoon paprika 1 tablespoon vegetable oil salt and pepper to taste Place the fish in the buttermilk, salt and pepper to marinate for 15 minutes. Preheat oven to 425 degrees. Place a cookie sheet lined with foil in the oven. In a large bowl, combine the breadcrumbs, cheese and paprika. Remove the fish from the buttermilk and toss in the breadcrumb mixture to coat well. Pour oil on foil on cookie sheet and spread to create an area on which the fish can sit. Place the fish on the pan. Bake for 12-15 minutes or until fish is done (baking time with vary considerably with the width of the fish), which you can determine by seeing if the middle of the fish flakes when you gently touch it with a fork. Switch your oven to broil and let the fish broil for 1-2 minutes to further crisp the top of the fish. Serves 3-4.