4 tbsp. unsalted butter (1/2 stick), can substitute olive oil
2/3 c. crushed crackers (Ritz) OR cornflake crumbs
1/4 c. grated Parmesan cheese (about 1 oz.)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1 lb. sole, scrod, perch or other mild-tasting fish fillets
lemon wedges

Preheat oven to 350°F. Melt the butter in a 9 x 13 pan in the oven. While it melts, combine everything else except the fish, in a pie plate. Dip the fish around in the melted butter, dip each piece of fish in the crumb mixture and return it to the baking pan.

Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges.

Yield: 4 servings.