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Pan-Fried Fish Parmesana

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Submitted by karupts

YIELD

6 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 15
TABLESPOON ML LEMON JUICE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 907.2
POUNDS G COD FILLETS
rock, or red snapper
½ 118
3 3
LARGE LARGE EGGS
lightly beaten
1 237
CUP ML PARMESAN CHEESE
grated
3 45
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Preheat oven to 400℉ (200℃).

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, sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 394 42% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 496mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 91g
Vitamin A 8% Vitamin C 10%
Calcium 22% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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