Pops’ Sheepshead Recipe

by Jamey Fader

My grandfather was not much of a cook, but he was a heck of a fisherman. We would catch Sheepshead regularly off the southern coast of New Jersey. His recipe for baked sheepshead was, however, always a crowd pleaser. It was really simple to make and enjoy.

• Preheat oven to 400 degrees

• Place sheepshead fillets on parchment and pat dry

• Season lightly with salt

• Brush lightly with mayo

• Make a parmesan crumble:

• 1 cup panko breadcrumbs

• 2 Tablespoons fresh parsley, finely chopped

• 3/4 cup parmesan cheese

• 1 tsp granulated garlic

• 1 tsp minced garlic

• 4 Tablespoons olive oil

• Combine ingredients until well incorporated

• Place heaping portion of parmesan crumble on top of each fillet

• Bake 15 - 20 minutes