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| Level of Difficulty | Easy |
| main meals | A dream come true: Crispy-coated fish fillets (baked not fried), nestled inside tender |
| rolls. To add a tangy tartar sauce, whisk together fat-free mayonnaise and pickle relish. |
| 1 1/4 lb(s) lingcod fillet(s), four 5 oz pieces |
| 1/2 cup(s) seasoned bread crumbs, Italian-style |
| 4 serving(s) olive oil cooking spray, or enough to coat fish |
| 4 medium mixed-grain hamburger roll(s) |
| 1 small tomato(es), sliced |
| Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray. |
| Coat both sides of each cod fillet with mustard and then bread crumbs. Arrange fillets on baking |
| sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden |
| Place fish on rolls and top each with lettuce leaves and tomato slices. |
| We renovated Fried Fish Fillets by: |
| Baking the fish fillets instead of deep frying them. |
| Using mustard instead of eggs to coat the fillets before dredging them in bread crumbs. |
| Serving the fish on more nutritious mixed-grain rolls instead of the plain white flour variety. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated