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Lemon and Parmesan Fish
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
1Preheat 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.
2In 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.
3Bake 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.