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Parmesan Crusted Fish

4 (4 oz.) pieces flounder or sole
cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay Seasoning
1 Tbsp. butter, melted
tsp black pepper

Preheat oven to 450F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.

SIMILAR RECIPES
Lemon Parmesan Fish

Lemon Parmesan Fish

cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Filet of Sole Florentine

Filet of Sole Florentine

1 lb. sole
1 (16 oz.) package frozen spinach, thawed
cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning
2 Tbsp. butter, melted
1 Tbsp. Parmesan cheese, grated
1 Tbsp. panko breadcrumbs

Preheat oven to 350 F. Rinse fish and pat dry. Combine spinach, feta and half the seasoning; spread on fish and roll up. Place fish seam-side down on oiled baking dish. Drizzle butter over fish and sprinkle with cheese and breadcrumbs. Bake until fish flakes easily, about 20 minutes.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat
6 oz. cream cheese
cup sour cream
1 egg, lightly beaten
2/3 cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach Seasoning
1 tsp. lemon zest
2 tsp. lemon juice
Salt and pepper, to taste
1 cup Panko crumbs
6 Tbsp. butter, melted


Preheat oven to 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, 1/3 cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining 1/3 cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.