Lemon-dill fish fillets

Yield: 4 Servings

Measure Ingredient
4 \N Orange (4-oz.) roughy or other lean white fish fillets
\N \N Non-stick cooking spray
¼ teaspoon Salt
½ cup Lemon-Dill Coating (below)
\N \N 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


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, .

Similar recipes