Baked Deviled White Fish

I have never tasted a topping like this on fish.  It is rich and decadent.   The cream cheese makes a creamy base for the spices, herbs and bread crumbs.  I am serving this with steamed asparagus and creamed corn.

A definite winner!

Serves 6


1  1/2 lb white fish (I used Cod)
1  8 oz package softened cream cheese
2 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon dry onion soup mix
1 tablespoon lemon juice
1 teaspoon dried, crushed tarragon
1 teaspoon dijon-style mustard
1  1/2 cups soft wheat bread crumbs
1 cup diced fresh parsley
1/2 cup freshly grated Parmesan cheese
1 teaspoon paprika

• Cut fillets into 6 portions.  Arrange on a greased baking pan
• In a small bowl, combine cream cheese, mayonnaise, milk, onion soup mix, lemon juice, tarragon and mustard
• Spread cream cheese mixture on top of fillets
• Bake at 450 degrees for 10 - 12 minutes (or until fish almost flakes with a fork)
• While fish is baking, combine bread crumbs, parsley, Parmesan Cheese and paprika
• Place on top of fillets and bake for an additional 3 to 4 minutes. (until crumbs are golden brown, and fish flakes easily with a fork)

-Queenie Cuisine