Pan-fried Fish Parmesana
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Vegetables | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | T | Lemon juice |
| 1 | T | Worcestershire sauce |
| 2 | lb | Rock Cod filets, or |
| Red Snapper | ||
| 1/2 | c | Flour |
| 3 | Eggs, lightly beaten | |
| 1 | c | Parmesan cheese, grated |
| 3 | T | Butter |
| 2 | T | Vegetable oil |
| Salt & fresh ground | ||
| pepper |
INSTRUCTIONS
Preheat oven to 400 degrees F. Combine lemon juice and Worcestershire sauce, and sprinkle on the fish pieces. Salt and pepper the fish, then dredge lightly in flour. Dip the fish in eggs, then coat generously with the grated cheese. In a heavy skillet, saute the fish in a mixture of butter and oil over medium heat for 3 to 4 minutes to brown. Turn and brown the other side. Place the skillet in the oven for 4 to 5 minutes to heat through. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 122.9mg
Sodium: 367.6mg
Potassium: 95.2mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: <1g
Protein: 10.7g