Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fish fillets
- ¼ cup all purpose flour
- ¼ teaspoon lemon pepper
- 1 egg white
- ¼ cup fine dry bread crumbs
- ¼ cup cornmeal
- 1½ teaspoons lemon peel finely shredded
- ½ teaspoon dried basil crushed
- nonstick cooking spray
Directions
Preheat oven to 450°F.
Cut fish into serving size pieces.
Mix flour, lemon pepper and ¼ teaspoon salt in a shallow dish.
Beat egg white until frothy then place in another shallow dish.
Combine bread crumbs, cornmeal, lemon peel and basil in a third shallow dish.
Dip top of fillets into flour mixture then shake off any excess.
Dip tops into egg white mixture then coat with crumb mixture.
Spray a shallow baking pan with nonstick cooking spray then place fish fillets in pan coating side up and tuck under thin edges.
Bake for 12 minutes.
Category:Cathy's Recipes
Category:Fish Recipes