Crispy Lemon Herb Fish
with Lemon Dill Aioli
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.
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