3 tbsp. butter
1 large egg
3/4 c. grated Romano cheese
2 tbsp. flour
3 tbsp. salad oil
6 fillets (4 oz. each)
1/2 c. chopped cashews
lemon wedges

Preheat oven to 425°F. In jelly roll pan or large, shallow, rimmed baking pan, melt butter in oven. Meanwhile, in pie plate, beat egg slightly. On waxed paper, combine cheese and flour. Dip each fillet in egg; coat both sides with cheese mixture. Remove pan from oven; add 3 tablespoons salad oil to butter. Swirl to blend. Arrange fillets in pan, turning to coat with butter mixture. Sprinkle fillets with chopped cashews.

Bake on top rack 10 minutes. Garnish fillets with lemon wedges.

Makes 6 servings.