Garlic Parmesan Sheepshead

I've fished my entire life and I'm thankful for a mom and dad who taught me how to fish as soon as I could hold a pole.  (Unfortunately, despite their best efforts I never did agreed to bait my own hook though.🎣😅)   I grew up on an island in Lake Erie so boating and fishing so was just a part of our summer rhythm.  I have very fond memories of family fishing days when I was a kid.  Oh, and as you can clearly see - I always sported the most stylish of fishing outfits too.😂 

I love the little Georgia town where I live now but if it's missing one thing, it would be a great fishing hole!🐟😅  I miss being able to spend an afternoon on the lake with a fishing pole in my hand and then having fresh fish for dinner.  My dad took care of all the fish cleaning back then and my mom did the cooking so as far as I knew, I caught the fish and a few hours later, they showed up on my plate.  What's not to like?🐟 

It seems that the fishing gene has been passed on to both of my kids.  When we visit my parents at the lake - it's only a matter of minutes before they will grab a fishing pole and sit on the dock waiting for their first bite.  ​

I feel like I'm fairly knowledgable about fresh water fish but the world of salt water fish is all unchartered territory for me.  I've recently been trying new salt water fish though and finding new ways to prepare it thanks to a very kind fisherman from Savannah who graciously shares his fish with me. (@phillipmay 😉)

It's only recently that I learned about Sheepshead.🐠 I had been given some to try so I did a little research on recipes for this firm white fish.  Most fish recipes are interchangeable but since this was my first time to prepare sheepshead - I wanted to find a recipe dedicated to that species.  But just know that if you don't have fresh sheepshead available - you can use this recipe on other firm white fish too. 😅

Garlic Parmesan Sheepshead
​Garlic Parmesan Crumble
1/2 cup panko breadcrumbs
2 Tablespoons fresh parsley, finely chopped
1/2 cup parmesan cheese
1 clove garlic, minced
4 Tablespoons olive oil
Salt and cracked black pepper, to season

Fish
4 sheepshead fillets – skinless and boneless
2 Tablespoons mayonnaise
Salt and cracked black pepper
2 teaspoons garlic powder

Brush mayonnaise onto fish filets.

Season with salt, pepper and garlic powder. 

Combine crumble ingredients.  

Evenly spread crumble onto fish filets.  

Bake filets 12 minutes at 400.  Put under the broiler until browned.  

This sheepshead did not disappoint.  It was delicious. 

​Ciao!

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