Crispy Tilapia with Lemon Cream Sauce

Crispy Oven-Baked Fish

from Pillsbury Fast and Healthy Cookbook

INGREDIENTS:

1 egg or 1 egg white

1 teaspoon water

1/3 cup Italian-style dry bread crumbs 

1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon garlic salt

2 catfish or tilapia fillets (3 to 4 oz each)

Cooking spray

4 lemon wedges

• Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.

• Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.

• Bake 15-20 minutes or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.

Lemon Cream Sauce:

adapted from allrecipes, submitted by Chelsey Wolnowski

1/2 cup butter
1/2 large yellow onion, minced
        1 tsp minced garlic
1/4 cup white wine
2 tablespoons all-purpose flour
1 cup half and half
1/2 cup milk
1 lemon, juiced

Melt butter in large saucepan over medium heat. Add onions, garlic and white wine; cook and stir until the onions are soft. Whisk in the flour. Gradually whisk half and half into the flour mixture. Stir in the milk and lemon juice.  Let simmer over low heat about 10 minutes.  

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