It is important to use the flour and breadcrumbs called for. Do not use regular white flour and regular white breadcrumbs as they are not good for diabetics.
2 tbsp unsalted butter
1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour, almond flour, or your favorite low-carb flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain breadcrumbs or your favorite low-car crumbs.
Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.
In a medium bowl, combine the egg, water and lemon juice.
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour, almond flour, or your favorite low-carb flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain breadcrumbs or your favorite low-car crumbs.
Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.
In a medium bowl, combine the egg, water and lemon juice.
In a shallow pan or dish, combine the flour, onion salt and pepper.
Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the breadcrumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.
Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.
Yield: 4 servings.
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