For an extra crispy crust, consider broiling the fish for the last 2 minutes of baking ... Did you enjoy this Parmesan ...

The Parmesan crust, she tells us ... As a finishing touch, she tops off the fish fillets with a herb-enhanced bechamel sauce for optimal decadence. Rosenhouse likes to serve this salmon with ...

Remove from heat and let steep. When fish is done roasting, it should be encased in a hard, white crust. Crack off top of crust. With a fork, poke skin near dorsal fin at top of fish, and run fork ...