• Cooking Time:
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  • 1 lb skinless halibut fillets
  • 1/4 c egg substitue
  • 2T skim milk
  • 1/2 cup grated parmesan cheese
  • 1 1/4 c cornflake crumbs
  • 1 tsp paprika
  • 1/2 c light mayonnaise
  • 2 T finely chopped dill pickle
  • 1 tsp finely shredded lemon peel
  • 1 tsp lemon juice


  • Preheat oven to 450
  • Rinse fish and pat dry
  • Cut fish into 24 bite size pieces
  • Set aside
  • In a medium bowl, combine egg substitute and skim milk.
  • In a large plastic bag with a tight fitting seal combine parmesan cheese, cornflake crumbs and paprika.
  • Add fish chunks to egg mixture, stirring until well coated
  • Using a slotted spoon, rmove fish from egg mixture and place several in bag with crumb mixture
  • Seal bag and toss until fish is well coated with crumbs.
  • Repeat until all fish is coated.
  • Arrange fish in a single layer on a baking sheet or in a shallow baking pan.
  • Bake about 5 minutes, or until fish flakes easily with a fork.
  • Mean while, in a small bowl, stir together remaining ingredients
  • Serve thelemon tater sauce with fish

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