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Lemon and Herb Panko Crusted Fish
Ingredients
- 4 large firm white fish filets (skinless)
- 1 cup panko crumbs
- 1 lemon zested
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
- 3 tablespoons almond flour
- 2 tablespoons parsley, finely chopped
- 2 teaspoon chives, finely chopped
- 3 egg whites
- Salt and pepper
Directions
- Pre-heat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Place the fish filets on a paper towel to ensure that they are completely dry. Season with salt and pepper.
- In a bowl, combine the panko crumbs, lemon zest, garlic powder, chilli powder, almond flour, parsley and chives. Season with salt and pepper.
- In a separate bowl beat the egg whites and season with salt and pepper.
- Dip the fish filet in the egg mixture then into the panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the panko mixture.
- Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.
- Serve alongside the broccolini and fresh lemon wedges.
