Fish steak/4 cleaned small whole fish (6 to 10 ounce each)
1 1⁄2 Pound (Fresh / Individually Frozen, Steaks)
Melted butter/Margarine / olive oil
3⁄4 Cup (12 tbs) (For Coating)
Rinse fish and pat dry.
Spread crumb coating on waxed paper.
Pour butter into a shallow bowl.
Coat fish pieces in butter, then turn in the crumb mixture to coat thickly.
Place pieces in a foil-lined, rimmed shallow baking pan, large enough so pieces can be at least 1 inch apart.
Bake, uncovered, in a 425° oven until browned and just slightly translucent or wet-looking inside when cut in thickest part, 10 to 20 minutes for fresh fish, 30 to 40 minutes for frozen fish.
Transfer to a warm platter.