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Lemon Cornmeal Fish

By Jennifer MacKenzie

Tested till perfect

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Lemon Cornmeal Fish

This recipe makes 4 servings

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Nutritional Info
Per Serving: about -
cal 202
pro 23 g
total fat 11 g
sat. fat 2 g
carb 2 g
fibre 0
chol 62 mg
sodium 127 mg
% RDI: -
calcium 1
iron 7
vit A 1
folate 12

A simple cornmeal crust is a no-mess way to cook salmon, halibut, cod, swordfish, sea bass and monkfish.

Ingredients

  • 1 lb salmon fillets, about 3/4 inch (2 cm) thick
  • 1/3 cup cornmeal
  • 1 tbsp grated lemon rind
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 1 Pinch pepper
  • 1 tbsp olive oil
  • Lemon wedges

Preparation

Remove any skin from fish.

In shallow dish, combine cornmeal, lemon rind, oregano, salt and pepper; dip fillets into cornmeal mixture, 1 at a time, patting onto all sides. Shake off excess.

In nonstick skillet, heat oil over medium heat; cook fish, turning once, for about 10 minutes or until crisp and golden on outside and fish flakes easily with fork.
Garnish with lemon wedges.

 

Source : © CanadianLiving.com

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