Crispy Baked Cod
Fresh cod fillets in a crispy cornflake crust, seasoned with lemon pepper and a hint of butter. Serve with rice and steamed vegetables for a light supper.
4 (6-ounce) cod fillets
1 large egg white
1 tablespoon water
1/2 cup cornflakes, 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 cornflakes. 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.