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Prep Time: 12 Minutes Cook Time: 40 Minutes |
Ready In: 52 Minutes Servings: 1 |
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Crushed cornflakes give the baked fish extra low-cal crunch, and skin-on potatoes add more fiber. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
2 large baking potatoes (about 1 pound), cut into 1/4-inch strips |
1/4 teaspoon salt |
pinch of freshly ground black pepper |
4 (6-ounce) snapper or other firm white fish fillets |
pinch of ground red pepper |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup all-purpose flour |
1 large egg white |
3/4 cup crushed cornflakes |
vegetable cooking spray |
lemon wedges |
Directions:
1. Preheat oven to 425°. Spray a large baking pan with cooking spray or line with nonstick aluminum foil.
2. Combine olive oil and garlic in a small skillet; cook over medium heat, stirring constantly, about 2 minutes or until fragrant. (Do not let the garlic brown.) Pour oil through a fine wire-mesh sieve into a medium bowl. Transfer garlic to a separate medium bowl.
3. Add potatoes to oil, and toss to coat. Arrange in a single layer in prepared pan, and bake at 425° for 20 to 25 minutes or until bottoms are browned. Turn potatoes, and bake 6 to 8 minutes or until browned and crisp. Add potatoes, salt, and pinch of black pepper to bowl with garlic; toss to coat. Cover with foil to keep warm.
4. Sprinkle fish with red pepper, paprika, salt, and 1/8 teaspoon black pepper. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.
5. Place a wire rack coated with cooking spray inside a large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with potatoes and lemon wedges.
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