In a small bowl, combine mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.
In a small bowl, combine bread crumbs, melted butter and remaining cheese. Sprinkle over fillets. Lightly spray each fillet with cooking spray.
Bake for 13-18 minutes or until fish flakes easily with a fork.
Preheat oven to 425F, place oven rack in the middle of the oven and line baking sheet with silicone mat or parchment paper.
Steam or microwave the potatoes to the point where a fork is easily inserted but its too tough to eat (20 seconds for ready to eat potatoes in microwave)
Once they are cooked, drain them and set them aside to cool down.
Then place 2 cups of thawed broccoli florets into your food processor and pulse it until the broccoli resembles coarse rice. (should yield 1 1/2 cups chopped)Measure out 1 1/2 cups of the finely chopped broccoli and transfer into a large bowl.
Next, pulse the semi-cooked potatoes and 1 1/2 cups of the Parmesan cheese; pulse just enough to break up the potatoes and combine then with the cheese.
Place the cheese and potato mixture into the bowl with the broccoli.Add seasoning into the large bowl and fold all ingredients with a large spatula to combine all ingredients evenly.
Then place grated parmesan cheese and panko bread crumbs into small bowl.Form small balls with a 1 tablespoon size cookie scoop or your hands and a spoon with the folded. Once the ball is formed, roll each veggie tot in the grated cheese and bread crumb coating
Place each veggie tot on the baking sheet, about 1/2 inch apart.Bake 12 minutes, until golden brownRemove from the oven, let cool for 2-3 minutes and enjoy!
May use fresh potatoes for this recipe instead of the ready to use russet potatoes.