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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We loved the crispy crumb topping on this fish. Try it on any mild-flavored white fish, such as snapper, tilapia, or catfish. Ingredients:
4 (0.8-ounce) slices light whole wheat bread (such as pepperidge farm) |
1 tablespoon grated parmesan cheese |
1 tablespoon chopped fresh parsley |
1 teaspoon grated lemon rind |
1 teaspoon chopped fresh rosemary |
1/4 teaspoon crushed red pepper |
1 tablespoon butter, melted |
3 tablespoons light mayonnaise |
2 tablespoons fresh lemon juice, divided |
6 (6-ounce) grouper fillets |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 lemon wedges |
Directions:
1. Preheat oven to 400°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
3. Combine crumbs and next 5 ingredients in a small bowl; stir in butter and set aside. Combine mayonnaise and 1 tablespoon lemon juice.
4. Place fillets on a broiler pan coated with cooking spray. Sprinkle with salt, pepper, and remaining lemon juice. Spread mayonnaise mixture evenly over fillets; top evenly with crumb mixture.
5. Bake at 400° for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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