There are a lot of recipes for oven fried fish, and no wonder it’s a fantastic technique for keeping the fish moist on the inside and crispy on the outside, with almost no fat!
A favorite of mine is using Bass fillets but you can experiment and try various white fish fillets.
Makes 2 servings
2 tablespoons of lemon chicken sauce mix powder
¼ of a cup of nonfat mike
2 egg whites
½ a cup of plain dried bread crumbs
Lemon slices
1 pound of cod or snapper fillets
Preheat the oven to 475°F and spray baking dish with olive oil making sure that the dish is large enough to hold the fish.
In a wide, shallow bowel, mix the milk and egg whites with a fork until well mixed. On a plate, combine the bread crumbs and sauce mix with your fingers until well blended. Dip the fillets first in the egg white mixture and then in the bread crumb mixture, coating well on both sides.
Place the fish in the baking tray and spray the top of the fish lightly with olive oil. Bake until fish flakes easily with a fork, about 20 minutes. Serve garnished with fresh lemon
A favorite of mine is using Bass fillets but you can experiment and try various white fish fillets.
Makes 2 servings
2 tablespoons of lemon chicken sauce mix powder
¼ of a cup of nonfat mike
2 egg whites
½ a cup of plain dried bread crumbs
Lemon slices
1 pound of cod or snapper fillets
Preheat the oven to 475°F and spray baking dish with olive oil making sure that the dish is large enough to hold the fish.
In a wide, shallow bowel, mix the milk and egg whites with a fork until well mixed. On a plate, combine the bread crumbs and sauce mix with your fingers until well blended. Dip the fillets first in the egg white mixture and then in the bread crumb mixture, coating well on both sides.
Place the fish in the baking tray and spray the top of the fish lightly with olive oil. Bake until fish flakes easily with a fork, about 20 minutes. Serve garnished with fresh lemon
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