enough to separate fillets. Heat oven to 500F (260C). Oil a 13 x 9 x
2-inch glass baking dish. Dip fish in a combination of buttermilk, salt,
pepper and thyme then in a mixture of crumbs and parsley to coat both
sides. Lay the fillets in prepared baking dish in a single layer if
possible. Drizzle with cooking oil. Bake 15-20 minutes or until fish is
golden and flakes easily with a fork. Do not turn. Serve immediately
with Hot Tartar sauce.