This is the first fish recipe that got two thumbs up from the picky meat-only eaters at my table. The tangy lemon gives the cod some oomph.
—TRISHA KRUSE EAGLE, ID
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with the remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.
Per fillet: 232 cal., 10g fat (6g sat. fat), 87mg chol., 477mg sod., 7g carb. (0 sugars, 0 fiber), 28g pro.
Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.