parmesan-crusted fresh atlantic haddock

Directions

1. Preheat oven to 425 degrees. Spray a 9×13 baking dish with Non-stick cooking spray. Place the 4 haddock filets in the dish and set aside.
2. In a small bowl, mix the ground pork rinds and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.
3. To assemble the Parmesan Base, place 1/2 cup Parmesan Cheese, parsley and the prepared Alfredo Sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Haddock, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees internally and the crus is golden brown.
4. While the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base in a medium saucepan, add the fresh basil, wine and Half-and-Half and heat over medium heat until the sauce is simmering, stirring often.
5. Cook the cauliflower rice and drain.
6. Pour the Parmesan Cream Sauce over the Cauliflower rice and mix together. Serve with the Parmesan Crusted Haddock. Sprinkle with additional Parmesan cheese, if desired.