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Toasted Almond And Ginger Fillets Recipe
|Orange roughy fillets/Lake trout fillets||1 Pound (Fresh Or Frozen, 1/2 To 3/4 Inch Thick)|
|Nonstick spray coating||1|
|Seasoned dry bread crumbs||1⁄4 Cup (4 tbs) (Fine)|
|Grated ginger root||1 1⁄2 Teaspoon|
|Sliced almonds/Chopped peanuts||1⁄4 Cup (4 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 742 Calories from Fat 363
% Daily Value*
Total Fat 41 g63.8%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 81.6 mg
Sodium 547.5 mg22.8%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3.4 g13.8%
Sugars 2.6 g
Protein 71 g142.4%
Vitamin A 22.3% Vitamin C 1.3%
Calcium 10.1% Iron 8.6%
*Based on a 2000 Calorie diet
Cut fish into 4 serving-size portions.
Spray 2-quart rectangular baking dish with nonstick coating.
Arrange fish in baking dish, turning under any thin edges so fish is a uniform thickness.
Brush with milk.
For topping: In small dish combine bread crumbs and ginger root.
Sprinkle crumb mixture and almonds over fish, covering entire surface of fish evenly.
Drizzle with melted margarine.
Bake in preheated 450°F convection oven on rack #2 or #3 offset for 6 to 9 minutes (or bake in preheated 450°F radiant bake oven 8 to 12 minutes) or until topping is golden brown and fish just flakes easily with a fork.
Serve baked fish fillets with lemon slices, if desired.