Redfish Romano

1 c. cracker crumbs
1/2 c. bread crumbs
1/2 c. butter, melted
1/4 c. parsley, diced
1/4 c. onion, diced
Tabasco sauce
6 to 8 redfish fillets
Seasoned salt
Butter
1 c. romano cheese, grated
3/4 c. chablis wine
3/4 c. cream

• Mix crumbs with butter, parsley and onions. Put a layer of crumbs in butter of greased casserole.

• Place a layer of fillets on crumbs. Put a dash of tabasco on each fillet; also a dab of butter and seasoned salt, and a sprinkle of cheese.

• Continue with layers. Pour wine and cream gently over dish.

• Finish with crumbs. Bake at 400 degrees for 30 to 40 minutes, or until fish flakes.

• Serves 6 to 8.

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