Lemon-dill fish fillets
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .