Recipe Image

Crusty Fish Fillets

  • 10 m
  • 25 m
Ruth Cousineau
“Wheat germ is one of those ingredients you may buy once and never use again. Why not add some fiber to your breading by using it in the breading for fish fillets?”


    • ¼ cup toasted wheat germ
    • 2 tablespoons finely chopped pecans
    • 1 tablespoon finely chopped fresh parsley
    • 1 clove garlic, minced
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • 4 4-ounce fish fillets, such as catfish or Pacific flounder


  • 1 Preheat oven to 425°F. Coat a baking sheet. with cooking spray.
  • 2 Combine wheat germ, pecans, parsley, garlic, salt and cayenne in a pie pan. Dredge fillets in the wheat germ mixture. Place on the prepared baking sheet and bake until opaque in the center, 12 to 15 minutes. Serve with lemon wedges.
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