- 2/3 cup unseasoned, dry bread crumbs
- 3 Tbs grated Parmesan cheese
- 1 Tbs chopped, fresh parsley
- 3/4 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp each salt and black pepper
- 3 egg whites
- 1.5 pounds cod fillets, at least 1/2 inch thick
- 6 lemon wedges (optional)
Rinse fish and pat dry with paper towels. Cut fish into thick strips. Working one at a time, dip pieces in egg whites, then in crumb mixture, coating both sides with crumbs. Place on baking sheet. Allow some space between pieces.
Bake at 450 degrees for 8 - 10 minutes, depending on thickness of fish. Fish is ready when it flakes easily with a for. Serve with tarter sauce and lemon wedges, if desired.
Makes 6 servings.
*recipe from Crazy Plates; Janet and Greta Podleski
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