This simple oven-roasting method can be used for any type of firm white fish. Serve this recipe with Barley and Brussels Sprouts.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
8 mins
cook:
8 mins
total:
16 mins
Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Coat fillets with cooking spray; sprinkle with salt and pepper. Place fillets on a foil-lined baking sheet.

  • Place bread in a blender or food processor; pulse 5 times or until coarse crumbs measure 1/2 cup.

  • Combine breadcrumbs, parsley, chives, and 1 1/2 teaspoons butter in a small bowl; toss well. Spoon breadcrumb mixture on top of fillets, pressing down gently. Drizzle remaining butter over breadcrumb mixture.

  • Bake at 425° for 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

230 calories; fat 7.7g; saturated fat 1.9g; protein 36.1g; carbohydrates 2.5g; cholesterol 60mg; iron 1.9mg; sodium 282mg; calories from fat 30%; fiber 0.7g; calcium 90mg.
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