Crispy Baked Cod
Fresh cod fillets in a crisp cornflake crust, seasoned with lemon pepper and a hint of butter. Serve with rice and steamed vegetables for a light dinner.
4 (6-ounce) cod fillets
1 large egg white
1 tablespoon water
1/2 cup corn flakes, crushed
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 tablespoon butter, melted
Preheat oven to 400°F. Spray an 8-inch square baking pan with vegetable cooking spray. In a small bowl, beat egg white and water. Dip fillets in egg white, then roll in crushed corn flakes. Arrange fish in baking pan. Sprinkle with parsley, salt and lemon pepper; drizzle with butter. Bake, uncovered, for 20 minutes, or until fish flakes easily with a fork. Serve warm. Makes 4 servings