Fresh cod fillets in a
crisp cornflake crust, seasoned with lemon pepper and a hint
of butter. Serve with rice and steamed vegetables for a light
dinner.
Crispy
Baked Cod
4 (6-ounce) cod fillets
1 large egg white
1 tablespoon water
1/2 cup corn flakes, crushed
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 tablespoon butter, melted
- Preheat oven to 400°F
(205°C). Spray an 8-inch square baking pan with vegetable
cooking spray.
- In a small bowl, beat
egg white and water. Dip fillets in egg white, then roll in crushed
corn flakes. Arrange fish in baking pan. Sprinkle with parsley,
salt and lemon pepper; drizzle with butter.
- Bake, uncovered, for 20
minutes, or until fish flakes easily with a fork. Serve warm.
Makes 4 servings.
