INGREDIENTS
1 1/2 lbs. skinless sea bass fillets
3/4 cup bottled creamy Italian dressing
1 cup grated Parmesan cheese, divided
3 cups ricotta cheese
2 large eggs beaten
1/4 cup coarsely chopped parsley leaves
1/4 tsp. white pepper
1 cup Italian style seasoned bread crumbs
Cooking spray
4 large tomato slices
4 large parsley or basil leaves
DIRECTIONS
Combine fish and Italian dressing in a zip-lock bag; refrigerate 30 minutes.
Mix 3/4 cup Parmesan with next 4 ingredients. Place in refrigerator.
Dredge fillets in bread crumbs mixed with remaining Parmesan cheese.
Place fillets in well-buttered baking dish and lightly coat fish with cooking spray.
Bake at 375-degrees for 20 minutes.
Spread cheese mixture over fillets.
Lay tomatoes evenly over top and bake for 10 minutes.
Place a basil leaf, if using, on each tomato.
Place under broiler for a minute or two.
Serves 4.
