Baked Perch....and Fish Tacos

During winter, we eat A LOT of fish tacos.  And I mean, A LOT.  My fiancee loves to ice fish and he can catch 20-30 perch within a couple of hours.  Typically we bread the fish fillets with a flour mixture and deep fry it in oil.  I had to get creative this last time since I am trying to avoid greasy/fatty/fried foods right now.  I googled around and combined a few different ideas to get the following concoction:

Ingredients:
A few fish fillets (white fish....perch, bass, cod, tilapia, etc.)
2 tablespoons bread crumbs (I used panko bread crumbs)
2 tablespoons parmesan
1 teaspoon dill
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons melted butter


Combine all dry ingredients in a shallow bowl.  Coat the fish in the melted butter and roll the fish around in the dry mix.  Bake for 10-12 minutes at 500 degrees.  Make sure to either spray your baking dish or line with foil to avoid a clean up disaster :-).

For our fish tacos, we keep it simple and just fill the warmed tortillas with coleslaw (either from the deli or making your own).  If you like horseradish, add some horseradish (the kind mixed with mayo) to the tacos for an extra kick.