1) Preheat oven to 450° 2) Brush both sides of fish with melted butter and place in a shallow baking dish 3) Arrange so that fillets are not touching 4) Sprinkle lightly with seasoned salt and pepper 5) In a mixing bowl place mustard, crumbs, parsley, and melted butter 6) Mix well to evenly distribute butter and mustard 7) Spread crust evenly over the tops of the fillets and press lightly 8) Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected 9) Bake for 8-10 minutes or until fish is no longer transparent

Suggested Wine: Napa Valley Sauvignon Blanc

cut to the size of the fillet on top of it. If you cover the whole pan the crust will become soggy. *Panko is a type of light breading / coating that can be found in an Asian market