AidelK04/15/11




This is a good alternative to fried fish or fish sticks. It has a lot of protein from the fish and the almonds, making it a healthy dinner choice. Add some brown rice and a salad, and you're good to go. This recipe makes 16 servings--my family enjoys having the leftovers for lunch as sandwiches. Depending on the type of breadcrumbs used, be careful with your Brachos!






  • SERVING/YIELD
    16


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8038

























INGREDIENTS













  • 4 lb frozen Pollock fish fillets










  • 2 cup egg substitute, such as egg beaters










  • 3 cup seasoned bread crumbs










  • 1 Tbsp dried thyme leaves










  • 3 tsp grated lemon zest










  • 2 cup ground almonds










  • 0 non-stick cooking spray, such as Pam










  1. Thaw Pollock overnight in refrigerator. Preheat oven to 400 degrees. Carefully separate fillets to keep them intact.



  2. Place egg substitute in a shallow dish or pie pan. Mix bread crumbs with remaining ingredients in a separate shallow dish or pie pan.



  3. Dip each fillet first in the egg substitute, then in the breadcrumb mixture, coating well. Place the coated fillets on a cookie sheet prepared by coating with non-stick spray. Bake for about 10-15 minutes, until opaque in center.















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