Recipe - Orange Roughy With Lemon Sauce

2 Orange roughy fillets (4 oz
each or use any white fish
of your choice)
1 Egg white
3 tablespoon Seasoned dried bread crumbs
2 teaspoon Olive or vegetable oil
1/3 cup Water
One fourth cup Dry white table wine
1 tablespoon Each parsley and fresh lemon
juice
One half teaspoon Instant chicken broth mix
1 Garlic clove minced

1. Dip 1 fish fillet in the egg white, and then into bread crumbs.
Coat both sides evenly; repeat for the remaining fillet. Be sure all
sides are covered evenly!

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over
medium high heat turning once, until fish is cooked thoroughly and
flakes easily when tested with a fork, usually 35 minutes on each
side. Transfer fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until
golden, about 30 seconds. Stir in water, wine, parsley, lemon juice,
and broth mix. Cook over high heat until mixture comes to a boil;
continue to cook until mixture is reduced to about One fourth cup, about
45 minutes. Pour over fish and serve.

This recipe is great with wild rice and steamed carrots in honey
and brown sugar!!

calories: 240 per serving

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip