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Crispy Baked Fish
1 1/4 lb Cod; *NOTE
1/4 c Egg substitute
1 tb Skim milk
1 ts Worcestershire sauce
1 tb Fresh lemon juice
1/2 c Stone-ground cornmeal; or cornflake crumbs
1/2 ts Ground cumin
1 Clove garlic; minced
3 tb Sesame Seeds
Olive oil cooking spray
*NOTE: or scrod, haddock, or pollack fillets
Preheat oven to 425F (220C). Place a sheet of aluminum foil large
enough to hold fillets on a baking sheet. Lightly spray foil with
cooking spray. Place fish fillets on foil.
In a small bowl, combine egg substitute, skim milk, Worcestershire
sauce, and lemon juice. Using a pastry brush, paint egg mixture onto
fillets. Mix together cornmeal, cumin, garlic, and sesame seed.
Sprinkle cornmeal mixture onto fillets, covering well. Lightly spray
coated fillets with cooking spray. Bake for 10 minutes per inch (2.5
cm) of thickness, about 15 minutes. Serve immediately.
(Makes 4 servings)