For a crisp texture similar to fried fish, coat the fillets with cornmeal and bake them at a high temperature. Try squeezing a lemon wedge over the fillets to enhance the flavor.

Recipe by Oxmoor House March 2010


Oxmoor House

Recipe Summary

5 mins
14 mins
19 mins
4 servings (serving size: 1 fillet and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Line a large baking sheet with foil; coat foil with cooking spray.

  • Brush 1 1/2 tablespoons hot sauce evenly on both sides of fillets; sprinkle with Cajun seasoning, and dredge in cornmeal, pressing gently. Place fillets on prepared pan. Coat fillets with cooking spray. Bake at 400° for 14 minutes or until fillets flake easily when tested with a fork.

  • While fillets bake, combine remaining 1 tablespoon hot sauce, sour cream, and salt in a small bowl, stirring with a whisk. Serve fillets with sauce and lemon wedges, if desired. Sprinkle with parsley, if desired.

  • Serve with: Sweet-and-Sour Broccoli Slaw


Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

322 calories; calories from fat%; fat 15.7g; saturated fat 4.6g; mono fat 6.2g; poly fat 4.9g; protein 28.7g; carbohydrates 15.7g; fiber 1.3g; cholesterol 90mg; iron 2.1mg; sodium 524mg; calcium 77mg.