Fish Parmesan

From Campus Survival Cookbook #2, by J. Wood and J. S. Gilcrist.

Pip's dad discovered this recipe when he was "batching" for 6 months in the USA. The recipe is described as 'bird brain simple'. It serves 2.

4 fillets of flounder, perch, sole or whiting
4 tablespoons butter
2 oz of grated parmesan cheese.

Chop the butter into cubes (approx 1 cm). On a baking tray, distribute half the butter under the fillets and half on top. Sprinkle the fillets with parmesan and bake in a 400°F oven for 10 minutes. Baste the fillets with the pan juices and then bake for a further 10 minutes.