Baked Fish with Olive-Crumb Coating

Baked Fish with Olive-Crumb Coating Recipe
Randy Mayor



6 servings (serving size: 5 ounces fish)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 25 %
Fat 6.7 g
Satfat 1.2 g
Monofat 3.6 g
Polyfat 1.4 g
Protein 36 g
Carbohydrate 6.9 g
Fiber 0.8 g
Cholesterol 63 mg
Iron 1.6 mg
Sodium 326 mg
Calcium 95 mg


2 1/4 pounds red snapper or other lean white fish fillets
Cooking spray
3 tablespoons lemon juice
1/3 cup dry breadcrumbs
1/3 cup chopped green olives
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon bottled minced garlic
1/4 teaspoon white pepper
1 (2.25-ounce) can chopped ripe olives, drained
6 lemon wedges


Preheat oven to 450°.

Arrange fish in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with lemon juice.

Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.


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October 2000
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