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Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(4 ounce)fresh or frozen skinless tilapia, trout or halibut fillets, 1/2- to 1-inch thick¼cupbuttermilk½cuppanko bread crumbs or fine dry bread crumbs2tablespoonschopped fresh parsley or 2 teaspoons dried parsley flakes½teaspoondry mustard¼teaspoonsalt¼cupsliced almonds, coarsely chopped2tablespoonsgrated Parmesan cheese1tablespoonbutter, melted⅛teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
4(4 ounce)fresh or frozen skinless tilapia, trout or halibut fillets, 1/2- to 1-inch thick
¼cupbuttermilk
½cuppanko bread crumbs or fine dry bread crumbs
2tablespoonschopped fresh parsley or 2 teaspoons dried parsley flakes
½teaspoondry mustard
¼teaspoonsalt
¼cupsliced almonds, coarsely chopped
2tablespoonsgrated Parmesan cheese
1tablespoonbutter, melted
⅛teaspooncrushed red pepper
DirectionsThaw fish, if frozen. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper towels. Measure thickness of fish.Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.Originally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper towels. Measure thickness of fish.Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
Thaw fish, if frozen. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper towels. Measure thickness of fish.
Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.
Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)209Calories9gFat7gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
