Back in the days when I worked in group homes supporting people with disabilities, fish was often on the menu. I came across this idea of mixing Parmesan and mayo way back then and I’m happy to see it crop up once in a while on the internet as a good way to serve fish. Trust me, this sounds fancy, but it is really simple and fast. <br /> <br />The Parmesan, Dijon and mayo crust not only provides lots of flavor, but it helps keep the fish moist and tender. I like that all the flavors come together and no one flavor overpowers the dish.

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