We recommend french fries and a watercress and pickled beet salad as accompaniments; try chocolate cupcakes for dessert.
Recipe information
Yield
2 servings; can be doubled
Ingredients
2 1/2 tablespoons regular or low-fat mayonnaise
1 1/2 tablespoons sweet pickle relish
3 teaspoons fresh lemon juice
2 1/2 cups cornflakes
2 teaspoons grated lemon peel
2 tablespoons (1/4 stick) butter, melted
3/4 pound white fish fillets (such as orange roughy), cut crosswise into 3/4-inch-wide strips
Preparation
Step 1
Position rack in top third of oven and preheat to 500° F. Mix mayonnaise, relish and 1 1/2 teaspoons lemon juice in small bowl. Season sauce to taste with salt and pepper.
Step 2
Grind cornflakes in processor until coarse crumbs form. Transfer to bowl; mix in lemon peel. Mix butter and 1 1/2 teaspoons lemon juice in small bowl. Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
