PARMESAN AND SUN-DRIED TOMATO CRUSTED FISH FILLETS

​4 servings If you’re not a fan, leave the sun dried tomatoes out, it will still have plenty of flavor .Ingredients:

• 4 fish fillets, about 2 ½ pounds

• ½ teaspoon sea salt

• 2 tablespoons fresh dill, minced, divided

• 4 to 6 sun-dried tomatoes, chopped

• ¾ cup parmesan cheese, grated

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• ¼ cup light Temp Tee Whipped Cream Cheese

Directions: 1. Preheat oven to 450°F. 2. Lightly grease a 9×13-inch pan with non-stick cooking spray. 3. Rinse fish, pat dry and place in prepared pan. 4. Sprinkle with salt and 1 tablespoon of dill 5. Bake, uncovered, for 10 minutes .6. In a bowl, mix sun-dried tomatoes, parmesan, remaining dill, olive oil, lemon juice and Temp Tee Whipped cream cheese. 7. Remove fillets from oven and turn oven to broil; spread sun-dried tomato mixture over fish. 8. Return to oven and broil for another 4-5 minutes, until cheese topping is lightly browned.