Crispy Lemon Dill Fish Fillets

Ingredients

1 kg or 2 lb fish fillets (fresh or frozen),
1 L or 4 cups Kellogg's Corn Flakes* cereal
2 ml or 1/2 tsp salt
2 ml or 1/2 tsp dried dill weed
50 ml or 1/4 cup light margarine,
5 ml or 1 tsp grated lemon rind
- or - vegetable cooking spray

Directions

1. Rinse and pat fish dry. Cut into 6 pieces. Set aside.

2. In shallow dish or pan, combine cereal, salt and dill weed. Set aside.

3. In second shallow dish or pan, combine margarine and lemon rind. Dip fish into margarine mixture. Coat with cereal mixture. Place in single layer in foil-lined shallow baking pan coated with cooking spray.

4. Bake at 190°C (375°F) about 25 minutes or until fish flakes easily when tested with fork. (Do not cover pan or turn fish while baking.)

Tip:Try this easy method to get that crunchy goodness of Kellogg's Corn Flakes® cereal. Simply measure the cereal and place in a plastic zipper storage bag. Using a rolling pin, crush by applying firm pressure.

YIELD:6 servings

PER SERVING:(1 piece)

250 Calories (1030 kJ)

17 g Carbohydrate

4.4 g Fat

0.6 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.