
CRISPY LEMON HERB FISH
with Lemon Dill Aioli



INGREDIENTS
- 1/2 cup organic mayonnaise
- 1 tablespoon chopped organic fresh baby dill
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon chopped garlic
- 3 cups organic brown crisp rice cereal crushed
- 1 tablespoon organic lemon herb seasoning
- 1/2 cup organic 100% egg whites
- 1 1/2 halibut, cod, haddock pounds firm white fish fillets
- - organic extra virgin olive oil cooking spray
DIRECTIONS
In small bowl, combine mayonnaise, dill, lemon juice, lemon zest and garlic; salt and pepper to taste. Mix to combined; set aside.
In shallow dish, combine crushed cereal and lemon herb seasoning. Place egg whites in another shallow dish; salt and pepper to taste. Whisk until frothy.
Pat fish fillets dry with clean paper towels. Dip in egg whites and coat with cereal mixture. Place fillets on a large baking sheet that has been sprayed with cooking spray. Spray tops of fish.
Bake in a preheated 425°F oven 10 minutes per inch of thickness or until fish flakes easily with a fork. Serve fish with Lemon Dill Aioli.