Avocado-Panko Fish Fillets

Avocado-Panko Fish Fillets

6 fresh fish fillets (medium-size speckled trout or small redfish)
1 tsp kosher salt
1 tsp ground black pepper
1 Tbsp olive oil
2 Tbsp mayonnaise
1 large or 2 small ripe avocados
6 Tbsp panko bread crumbs
1/2 tsp paprika (hot Hungarian for kick or regular for mild)

I use a 10x14 All Clad Baking pan, or you can use a glass baking dish. Thin metal baking sheet is not recommended. No preparation of pan required.

Preheat oven to 475 degrees.

Fillet preparation remove any blood line. Rinse fillets and pat dry.

Place fillets in baking pan or dish, season with salt and pepper, both sides. Rub with olive oil, both sides. Place one teaspoon of mayo on each fillet and spread evenly top side only.

Cut avocado in thin to medium slices and put 2-3 slices on each filet.

Sprinkle 1 Tbsp panko bread crumbs on top of each fillet and then a dash of paprika.

Place in oven at 475 and bake until fillets flake easily approximately 9-11 minutes depending on thickness.

This recipe goes well with a variety of side dishes. Broiled tomatoes, a nice salad and a piece of garlic bread make an awesome meal.

IMPORTANT: This dish is so easy and tastes so good you will want to have a little bit of flour handy, not for the recipe -- to sprinkle on your face so it will look like you worked real hard.

Many thanks to Charlotte Fontenot of Port Bolivar, TX for sharing this recipe. We loved it!