4 servings; 270 mg. sodium per serving

1 pound thin cod fish fillets
1/4 cup flour
1 egg
1/2 cup low sodium breadcrumbs
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
2 Tablespoons healthy oil
2 teaspoons unsalted butter or margarine

Prep. Instructions

1. Place flour on a large plate.
2. Place bread crumbs on a separate large plate. Add dried herbs and spices to the breadcrumbs. Mix until herbs and spices are well combined with bread crumbs.
3. Beat egg in a small shallow dish

Cooking Instructions

1. Roll fish fillets in flour to coat evenly. Remove; shake off excess flour.

2. Dip fillets into the beaten egg; shake gently to remove excess egg.

3. Cover fillets with the seasoned bread crumbs by placing them on top of the bread crumbs on the plate and turning often until the crumbs are evenly distributed.

4. Heat oil and butter or margarine in a 9 inch skillet over medium-low heat. Place fillets in the pan. Cook until the bottom of fillets are brown, about 5 to 7 minutes.

5. Turn fillets over and cook second side until done, about 5 to 7 minutes more, when fish flakes easily with a fork. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds