1 lb. fresh scrod, cod or haddock fillets
1/2 c. Parmesan cheese
1/4 c. dry seasoned bread crumbs
1 tsp. salt
1/2 tsp. dill weed
1/2 c. milk
2 tbsp. melted butter

Preheat oven to 450 degrees. Cut fish into 3 or 4 servings. Combine cheese, bread crumbs, salt and dill weed. Roll fish pieces in milk, then coat with crumb mixture. Place fish in greased baking dish; drizzle with butter. Bake for 10 minutes or until fish flakes apart when tested with a fork. Serve with lemon wedges and garnish with fresh parsley, if desired. Serves 3 or 4.