Rating: 3.5 stars
3 Ratings
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  • 4 star values: 2
  • 3 star values: 1
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  • 3 Ratings

Crushed cornflakes give the baked fish extra low-cal crunch, and skin-on potatoes add more fiber.

Recipe by Coastal Living February 2011

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Read the full recipe after the video.

Recipe Summary

prep:
12 mins
cook:
40 mins
total:
52 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Spray a large baking pan with cooking spray or line with nonstick aluminum foil.

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  • Combine olive oil and garlic in a small skillet; cook over medium heat, stirring constantly, about 2 minutes or until fragrant. (Do not let the garlic brown.) Pour oil through a fine wire-mesh sieve into a medium bowl. Transfer garlic to a separate medium bowl.

  • Add potatoes to oil, and toss to coat. Arrange in a single layer in prepared pan, and bake at 425° for 20 to 25 minutes or until bottoms are browned. Turn potatoes, and bake 6 to 8 minutes or until browned and crisp. Add potatoes, salt, and pinch of black pepper to bowl with garlic; toss to coat. Cover with foil to keep warm.

  • Sprinkle fish with red pepper, paprika, salt, and 1/8 teaspoon black pepper. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.

  • Place a wire rack coated with cooking spray inside a large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with potatoes and lemon wedges.

Nutrition Facts

369 calories; fat 6g; saturated fat 1g; protein 39g; carbohydrates 39g; fiber 2g; cholesterol 60mg; sodium 573mg.
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