Here’s an easy recipe for fancy fish from the
"Farm Journal Time Saving Country Cookbook." It is
easy, I used left-over egg whites from another recipe that used the yolks, and
the topping was zesty and added a lot to the blandness of the cod I used. I simply whipped my egg white with my
hand-held electric mixer with its wire whip right in a 2 cup measure. I didn’t fold in the mayonnaise and mustard
mixture, I added it to the whipped white and blended it in with the mixer just
a few seconds. That helps keep the
whites stiff. I sprinkled ours with a
little dry dill weed for some extra flavor.
Baked Fish Fillets
1
Pound Cod Fillets -- frozen
1
Large Egg White
1/4 Cup
Mayonnaise
1
Tablespoon Prepared Mustard
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
Thaw fish
and cut in 4 pieces. Place skin side
down in greased shallow baking dish.
Beat egg
white until stiff. Fold in mayonnaise,
mustard, salt and pepper. Spread on
fish.
Bake at 425°
for 20 minutes or until fish flakes with a fork and topping is brown.
4 Servings
Per Serving:
199 Calories; 13g Fat (56.6% calories from fat); 21g Protein; trace
Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 467mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Fat; 0 Other Carbohydrates.
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