FishFry
1 egg white
1/3 c. dry bread crumbs
3 tbsp grated Parmesan cheese
3/4 tsp dried basil leaves
1/4 tsp pepper
salt
4 6-oz. cod fillets
1/2 c. nonfat mayonnaise dressing
1/4 c. finely chopped dill pickles
1 tbsp chopped parsley
2 tsp lemon juice
1-1/2 tsp hot pepper sauce
Preheat oven to dg450. In pie plate with fork, beat egg white gently.
On wax paper, mix bread crumbs, Parmesan cheese, dried basil, pepper
and 1/2 teaspoon salt. Dip cod fillets in egg whites then bread crumb
mixture to coat.
Place cod fillets on ungreased cookie sheet. Bake 10-12 minutes
without turning fish, until flakes easily when tested with a fork.
Meanwhile, in small bowl, mix mayonnaise, pickles, parsley, lemon
juice, hot pepper sauce and 1/4 teaspoon salt.
To serve, arrange cod fillets on warm platter. Garnish with fresh
basil and lemon wedges. Serve with tartar sauce.
Happy cooking and eating
Sherri
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