Lemon Dill Fish Fillets
Cooking Light, Five Star Recipes
Lemon Dill Fish Fillets
Cooking Light, Five Star Recipes
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Fillets: four 4 ounce orange roughy or other firm white fish fillets vegetable cooking spray 1/4 teaspoon salt 1/2 cup Lemon Dill Coating lemon wedges (optional) Lemon Dill Coating: 2 cups finely crushed plain Melba toast rounds (about 54) 2 tablespoons paprika 2 tablespoons gated lemon rind 1 tablespoon plus 1 teaspoon dried dillweed 1 1/2 teaspoons dry mustard Directions: Lemon Dill Coating: Combine all ingredients in a large heavy duty, zip top plastic bag; seal bag, and shake well. Store, tightly sealed in refrigerator; shake well before each use. Makes 2 cups. Fillets: Coat both sides of fish with cooking spray; sprinkle with salt. Place Lemon Dill Coating in a shallow dish; dredge fish in coating. Place fish in an 11 x 7 x 2 inch baking dish coated with cooking spray. Bake at 400°F for 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired. Yield: 4 servings.
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