For folks who want to cook fish in a flash, Theresa Stewart's recipe is quite a catch. "These fillets always turn out moist and flaky," she assures from New Oxford, Pennsylvania.
- 3/4 cup seasoned bread crumbs
- 1/3 cup reduced-fat Italian salad dressing
- 4 catfish fillets (5 ounces each), patted dry
- Place bread crumbs in a shallow bowl. Place dressing in another shallow bowl. Dip fish in dressing, then coat with crumbs. Place fish on a rack in a 15-in. x 10-in. x 1-in. baking pan. Bake uncovered, at 450° for 15-20 minutes or until the fish flakes easily with a fork. Yield: 4 servings.
Originally published as Easy Fish Fillets in Light & Tasty December/January 2005, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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