Herb-Crusted Fish Fillets
Lemon-Pepper Vegetables and Steamed Rice
Ingredients
- 6 (6-oz) cod fillets
- 1 large egg
- 1 cup panko breadcrumbs
- 2 Tbsp butter, melted
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh parsley
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 425°F. Lightly season fish with salt and pepper.
- Lightly beat egg in a shallow dish. Stir together panko, melted butter, dill, and parsley in a separate shallow dish.
- Dip fish in egg; dredge in panko mixture and place on a lightly greased rimmed baking sheet.
- Bake 10 to 12 minutes, until breadcrumbs are golden and fish flakes easily with a fork. Serve with lemon wedges.
Side Dish Ingredients
- 2 Tbsp butter
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 tsp lemon-pepper seasoning
- 2 (8.8-oz) pouches microwavable jasmine rice
Side Dish Instructions
- Melt butter in a large skillet; sauté squash and zucchini 5 minutes or until tender, stirring occasionally. Stir in seasoning.
- Heat rice according to package directions.
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