Lemon dill fish fillets^

4 servings

Ingredients

Quantity Ingredient
4 (4oz) orange roughy or other
Lean white fish fillets
Vegetable cooking spray
2 cups Finely crushed plain Melba
Toast rounds
2 tablespoons Paprika
2 tablespoons Grated lemon rind
¼ teaspoon Salt
½ cup Lemon dill coating
Lemon wedges, optional
1 tablespoon PLUS (see next line)
1 teaspoon Dried whole dillweed
1½ teaspoon Dry mustard

Directions

LEMON-DILL COATING

Coat both sides of fish with spray; sprinkle with salt. Place coating is a shallow dish; dredge fish.Place in a spayed 11 x 7 x 2" baking dish. Bake at 400F for 15 minutes or until fish flakes easily with a fork. Serve with lemon wedges, if desired.

Per serving: 125 calories, 18.3 g protein, 2⅕ g (16%), 7⅗ g carb., 23 mg chol., .9mg iron, 307 mg sodium, 8 mg calcium Coating:

combine in a ziplock bag and shake well. Store in refrigerator and shake well before each use. Use as a coating for fish and chicken.

Makes 2 cups.

Per 2 tablespoon serving: 43 calories, 1⅗ g protein, .9 g (19%) fat, 7½ g carb., ⅕ g fiber, 0 mg chol., .7 mg iron, 89 mg sodium, 6 mg calcium.

Cooking Light Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95

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