This recipe is so good. I love the mixture of the grated parmesan, potato chips, and coarse bread crumbs for the topping. If you are nervous about overcooking the fish, don't worry. The fillets sit on a bed of vegetables, which steam during baking, cooking the fish from the bottom. Plus, the crunchy top coating helps protect the fillets from drying out. Baking at a fairly high temperature is key-at lower temps the fish takes longer to cook and can lose moisture.
original recipe Cuisine At Home magazine and found here.
