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Almond-Topped Fish

 Almond-Topped Fish
"A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding," notes Heidi Kirsch of Waterloo, Iowa. "Once you've tried this tender fish, you'll never go back to fried."
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon butter
  • 1 small onion, thinly sliced
  • 4 cod or haddock fillets (6 ounces each)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons sliced almonds, toasted


  • Place butter in a 13-in. x 9-in. baking dish; place in a 400°
  • oven until melted. Spread butter over bottom of dish; cover with
  • onion.
  • Arrange fish over onion; sprinkle with salt, dill and pepper. Combine
  • the Parmesan cheese, mayonnaise, parsley and lemon juice; spread
  • over fish.
  • Bake, uncovered, at 400° for 18-20 minutes or until fish flakes
  • easily with a fork. Sprinkle with almonds. Yield: 4 servings.
Nutritional Facts: One serving (1 fillet) equals 223 calories, 7 g fat (3 g saturated fat), 86 mg cholesterol, 716 mg sodium,

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Almond-Topped Fish (continued)

Nutritional Facts: 4 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.