Parmesan Crusted Fish Fillets with a Dijon Mustard Sauce

This was such an easy recipe and I cannot believe how much I like the sauce and it was so incredibly easy to make. On my fish I used crushed croutons to save on the calories but still have flavor and in the sauce I added some garlic powder and just a touch more of mustard I will definitely be making that sauce again

I would add more spice to the breading

Too little sauce and WAY too much flour/parm. Cut down the latter to 2 tbsp each and doubled the sauce. Came out perfect!

Since we had a few pieces of fish, we tried a few ways of cooking to see what yielded the best results. Air frier was probably best, but we still ended up with raw flour. Not sure if we needed more oil or not, but it definitely wasn't bready or crispy like the photo. We then tried broiling in the oven since there were alternate instructions, and that caught on fire in our oven almost instantly. And the fish is still raw. I definitely won't cook it again as the directions state, but i might try baking the filets or doing different breading. Good luck on this one. Dijon mustard sauce was a winner at least!