lemon-dill fish fillets
- Categories
- Fish
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Orange (4-oz.) roughy or other lean white fish fillets |
| Non-stick cooking spray | |
| ¼ teaspoon | Salt |
| ½ cup | Lemon-Dill Coating (below) |
| Lemon Wedges (optional) | |
| 2 cups | Finely crushed plain Melba toast rounds |
| 2 tablespoons | Paprika |
| 2 tablespoons | Grated lemon rind |
| 1 tablespoon | Plus |
| 1 teaspoon | Dried whole dill |
| 1½ teaspoon | Dry mustard |
LEMON-DILL COATING
From: "Tina D. Bell" <tdbell@...> Date: Sat, 10 Aug 1996 19:16:38 -0700 (PDT) SOURCE: COOKING LIGHT, SEPT. 1994 Coat Both Sides of fish with cooking spray; sprinkle with salt. Place ½ cup Lemon-Dill Coating in a shallow dish; dredge fish in topping. Place fish in an 11 inch X 7 inch X 2 inch baking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Yield: 4 servings Per serving: 125 calories,
2⅕ grams fat (16%)
Digest eat-lf.v096.n120
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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