Instructions: * Note: Panko is a type of light breading or coating that can be found in most Asian markets.

Preheat oven to 450 degrees. Cook the bacon, then chop or crumble and set aside.

Brush both sides of fish with melted butter and place in a shallow baking dish. Arrange so that fillets are not touching. Sprinkle lightly with seasoned salt and pepper.

In a mixing bowl place bacon pieces, crumbs, and melted butter. Mix well to evenly distribute butter. Spread crust evenly over the tops of the fillets and press lightly.

Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected. Bake for 8 to 10 minutes or until fish is no longer transparent.

This recipe yields 4 servings.

Suggested Wine: Beverage suggestions: Carneros Chardonay.

NOTES : Chefs Tip - If crust begins to brown too much place a piece of tin foil that is cut to the size of the fillet on top of it. If you cover the whole pan the crust will become soggy.

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