Crispy Baked Fish

  • 1-1/4 lbs Cod; or scrod, haddock, pollack fillets
  • 1/4 cup Egg substitute
  • 1 Tbsp Skim milk
  • 1 tsp Worcestershire sauce
  • 1 Tbsp Fresh lemon juice
  • 1/2 cup Stone-ground cornmeal; or cornflake crumbs
  • 1/2 tsp Ground cumin
  • 1 Clove garlic; minced
  • 3 Tbsp Sesame Seeds
  • Olive oil cooking spray image placeholder

Preheat oven to 425° F. Place a sheet of aluminum foil large enough to hold fillets on a baking sheet. Lightly spray foil with cooking spray.

Place fish fillets on foil. In a small bowl, combine egg substitute, skim milk, Worcestershire sauce, and lemon juice. Using a pastry brush, paint egg mixture onto fillets.

Mix together cornmeal, cumin, garlic, and sesame seed. Sprinkle cornmeal mixture onto fillets, covering well. Lightly spray coated fillets with cooking spray.

Bake for 10 minutes per inch (2.5 cm) of thickness, about 15 minutes. Serve immediately.

Servings: 4
Submitted by: Recipe Group Member