St. Charles Herald-Guide

Recipe: Lemon crunch fish fillets

From staff and wire reports - March 1, 2012


1/3 cup seasoned dry bread crumbs

3/4 teaspoon dried dill weed

3/4 teaspoon lemon pepper

4 teaspoons extra virgin olive oil

1 pound fish fillets, thawed if frozen

1 teaspoon grated lemon peel, optional

Parsley, optional



1. Heat oven to 375F. Lightly grease small baking sheet or shallow baking dish with additional olive oil; set aside.

2. In small bowl, mix bread crumbs, 1/2 teaspoon dill and 1/4 teaspoon lemon pepper. Drizzle with 2 teaspoons olive oil and mix well until moistened. Set aside.

3. Pat fish dry with paper towel; place on baking sheet. Brush fillets with remaining 2 teaspoons olive oil; sprinkle with lemon peel if desired, remaining 1/2 teaspoon lemon pepper and remaining 1/4 teaspoon dill.w

4. Top evenly with crumb mixture, pressing lightly to adhere.

5. Bake 18-22 minutes or until fish flakes easily in center. Garnish with chopped fresh parsley if desired. Enjoy!


Servings: 4


Prep time: 6 minutes

Cook time: 18 minutes


Nutrition facts (per serving)

Calories 180

Total fat 6 g

Cholesterol 50 mg

Sodium 480 mg

Total Carbs 10 g

Protein 22 g

Calcium 4 percent

Vitamin C 2 percent

Iron 6 percent

Recipe: Lemon crunch fish fillets