Herbed Fish Fillets
Yield
6 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
cornmeal
|
|
½ | teaspoon |
salt
|
|
½ | teaspoon |
dill weed
|
|
½ | teaspoon |
paprika
|
|
¼ | teaspoon |
black pepper
|
|
1 | pound |
cod fillets
or halibut or sole , fresh, or frozen and thawed |
|
1 | each |
eggs
beaten |
|
2 | tablespoons |
milk
|
|
2 | tablespoons |
margarine
or butter, melted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
cornmeal
|
|
2.5 | ml |
salt
|
|
2.5 | ml |
dill weed
|
|
2.5 | ml |
paprika
|
|
1.3 | ml |
black pepper
|
|
453.6 | g |
cod fillets
or halibut or sole , fresh, or frozen and thawed |
|
1 | each |
eggs
beaten |
|
3E+1 | ml |
milk
|
|
3E+1 | ml |
margarine
or butter, melted |
Directions
Heat oven to 350℉ (180℃).
Combine cornmeal and seasonings.
Dip fish in combined egg and milk.
Coat with cornmeal mixture.
Place in a 15 by 10-inch (35-40 cm by 25 cm) jelly roll pan.
Drizzle with margarine.
Bake 15 to 20 minutes or until golden brown.
Garnish with parsley and lemon wedges, if desired.