Recipe Image

Lemon and Parmesan Fish

  • 15 m
  • 25 m
Diabetic Living Magazine
“Crispy lemon fish with parmesan cheese in under 30 minutes!”


    • 4 (2 ounce) fresh or frozen sole, tilapia, or flounder fillets, ¼ to ½-inch thick
    • Nonstick cooking spray
    • ¼ cup crushed cornflakes
    • 2 tablespoons grated Parmesan cheese
    • 2 teaspoons butter, melted
    • ½ teaspoon lemon peel, finely shredded
    • ⅛ teaspoon ground black pepper
    • Lemon wedges


  • 1 Preheat oven to 450°F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Lightly coat a shallow baking pan with nonstick cooking spray. Roll up fish fillets, starting from the short ends. Place in prepared baking pan.
  • 2 In a small bowl, combine crushed corn flakes, Parmesan cheese, melted butter, lemon peel and pepper. Sprinkle crumb mixture on top of fish roll-ups; use fingers to lightly press crumbs into fish. Some crumbs may fall off fish into pan.
  • 3 Bake for 6 to 8 minutes or until fish flakes easily when tested with a fork and crumbs are browned. Serve the fish and any crumbs from the baking pan with lemon wedges.
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