Parmesan Encrusted Fish Fillets
Serve with rice pilaf and a green salad.

• 1 pound cod fillets (other fish like tilapia may be used)
• 1 egg
• 2 tablespoons skim milk
• 1/3 cup parmesan cheese, grated
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.

One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.

Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.

Per Serving: 160 Calories; 4g Fat (24.0% calories from fat); 2g Saturated Fat; 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

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