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Crispy Lemon Dill Fish Fillets




Source of Recipe


MA
Crispy Lemon Dill Fish Fillets

4 cups corn flakes cereal, (crushed to 2 cups)
1/2 tsp. salt
1/2 tsp. dried dill weed
1/4 cup light margarine or butter, melted (butter is best)
1 tsp. grated lemon peel

Rinse and pat fish dry. Cut into 6 pieces. Set aside.
Combine corn flakes cereal, salt and dill weed in shallow dish or
pan. Set aside.
In second shallow dish or pan, stir together margarine and lemon peel. Dip
fish in margarine mixture. Coat with cereal mixture. Place in single layer on
foil-lined shallow baking pan, coated with cooking spray.
Bake at 375° F., about 25 minutes or until fish flakes easily when tested
with fork.
Do not cover pan or turn fish while baking. Serve hot.

Yield: 6 servings