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Prep Time
11 Mins
Cook Time
27 Mins
Yield
4 servings (serving size: 1 fillet and about 2 tablespoons sauce)
Oxmoor House

How to Make It

Step 1

Combine egg substitute and milk in a shallow dish; stir well. Combine breadcrumbs, 1 minced garlic clove, and salt in another shallow dish.

Step 2

Dip fillets in egg mixture, and dredge fillets in breadcrumb mixture, pressing firmly to coat. Spray coated fillets with cooking spray.

Step 3

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 2 fillets; cook 3 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Repeat procedure with remaining 1/2 teaspoon oil and fillets.

Step 4

Wipe pan with paper towels; place over medium heat. Melt butter in pan. Add 3 garlic cloves; sauté 30 seconds. Stir in wine, juice, and broth; bring to a boil. Boil 8 minutes or until liquid is reduced by three-fourths (to about 1/2 cup). Stir in capers and parsley. Serve over fillets.

Oxmoor House Healthy Eating Collection

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