Recipe - Baked Cod Alaska

NORMA WRENN
4 Cod fillets (6 ounce ea)
2 tablespoon Freshly squeezed lemon juice
2 Egg whites; room temperature
One half cup Plain nonfat yogurt
1 tablespoon Onion; finely minced
One half cup Nonfat milk
1 tablespoon Dijon mustard
1 Clove garlic; pressed
1 teaspoon Dill weed
Sea salt to taste
Freshly ground pepper

Arrange fish fillets on a nonstick baking sheet and sprinkle the top with
lemon juice. In a small bowl, beat egg whites until soft peaks form. Fold
in 2 tablespoons of the yogurt, along with the minced onion (and salt if
desired). Spoon equal portions of the egg white topping over each fish
fillet. Bake in a preheated 375degree oven for about 20 minutes.
Meanwhile, blend the rest of the yogurt with the remaining ingredients in a
small double boiler. Cook over a full boil until mixture is hot, about
1015 minutes. When fish is done, remove each fillet with a spatula and
place on individual serving plates. Pour equal amounts of the mustard sauce
over the top of each.

Per serving: 240 calories; 40 g protein, 7 g fat, 5 g carbohydrate

Source: Joe Weider's Muscle & Fitness Magazine 5/90
Posted to MMRecipes Digest V4 #249 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Sep 19, 97