RedHot Parmesan Fish Fillets

Prep Time
Cook Time
Ready In

"This is a quick and easy fish recipe I really enjoy. The fish turns out so moist and tender. For those who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it #recipe13676 ."

Original recipe yields 2 servings


  • Serving Size: 1 (274.9 g)
  • Calories 364.8
  • Total Fat - 16.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 105.6 mg
  • Sodium - 1705.3 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.8 g
  • Protein - 42.4 g
  • Calcium - 83.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Coat a baking sheet with a light spray of olive oil.

Step 3

Lay the fillets onto the baking sheet and sprinkle with the salt and pepper. (I overlap both fillets along the thinner sides so it cooks evenly)

Step 4

Mix together the mayonnaise, hot sauce, parmesan cheese and garlic powder; spread over the fillets with the back of a spoon.

Step 5

Bake for 10 to 12 minutes, until fish starts to flake.

Step 6

Broil for 2 minutes and remove from oven.

Step 7

Serve with your favourite side.

Tips & Variations

No special items needed.



We really enjoyed this is packed full of heat...and salt...I would suggest you salt it after it's cooked...I used tilapia for my choice of fish...made for "Bill Board" tag game...

review by:
(7 Mar 2017)


Very good fish - I used catfish and full-fat mayo. Will be making again. thanks for sharing!

review by:
(10 Oct 2014)


hot hot hot, and very good, the fish came out so moist and flavorful, loved this recipes, thank QueenBea

review by:
(24 Mar 2013)


Absolute best I made this recipe with tilapia since that is my favorite fish and the one I buy most times, thanks QueenBea for your great fish recipe!

review by:
(8 Mar 2013)


I saw this and had to jump on the bandwagon and try it for myself. I used filet of sole and it was very good. We have fish a couple of times a week and this will be added to our choices to have again!

review by:
(3 Mar 2013)

Bergy (RIP" Forever in our Kitchen)

Great recipe - zippy, loaded with flavour and very moist. Not only that but it is so easy.I used tilapia fillets. Into my recipebook it goes. Thanks QueenBea for a lovely dinner

(28 Feb 2013)