Hands-on Time
9 Mins
Total Time
21 Mins
Yield
Serves 4 (serving size: 1 fillet and 2 lemon wedges)
Photo: Oxmoor House

How to Make It

Step 1

Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.

Step 2

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Step 3

Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

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