Recipe - Lemon-Dill Fish Fillets

4 Orange (4oz.) roughy or
other lean white fish
fillets
Nonstick cooking spray
One fourth teaspoon Salt
One half cup LemonDill Coating (below)
Lemon Wedges (optional)

LEMONDILL COATING
2 cup Finely crushed plain Melba
toast rounds
2 tablespoon Paprika
2 tablespoon Grated lemon rind
1 tablespoon Plus
1 teaspoon Dried whole dill
1 One half teaspoon Dry mustard

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Sat, 10 Aug 1996 19:16:38 0700 (PDT)
SOURCE: COOKING LIGHT, SEPT. 1994

Coat Both Sides of fish with cooking spray; sprinkle with salt. Place 1/2
cup LemonDill Coating in a shallow dish; dredge fish in topping. Place
fish in an 11 inch X 7 inch X 2 inch baking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until fish flakes easily when tested
with a fork. Serve with lemon wedges. Yield: 4 servings Per serving: 125
calories,
2.2 grams fat (16%)

Digest eatlf.v096.n120

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.