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Oven Roasted Scrod

1/2 cup seasoned dry bread crumbs 
1 teaspoon paprika 
1 teaspoon grated fresh lemon peel 
1 teaspoon dried dill weed 
3 tablespoons all-purpose flour 
2 egg whites 
1 tablespoon water 
1-1/2 pounds Boston scrod or orange roughy fillets, cut into 6 (4-ounce) pieces 
2 tablespoons margarine, melted 
Tartar Sauce (recipe follows) 
Lemon wedges

Preheat oven to 400F
Spray 1510-inch jelly-roll pan with nonstick cooking spray
Combine bread crumbs, paprika, lemon peel and dill in shallow bowl or pie plate
Place flour in re-sealable plastic food storage bag
Beat egg whites and water together in another shallow bowl or pie plate

Add fish, one fillet at a time, to bag
Seal bag; turn to coat fish lightly
Dip fish into egg white mixture, letting excess drip off
Roll fish in bread crumb mixture
Place in prepared jelly-roll pan
Repeat with remaining fish fillets
Drizzle margarine evenly over fish
Bake 15 to 18 minutes or until fish begins to flake when tested with fork

Prepare Tartar Sauce while fish is baking
1/2 cup fat-free or reduced-fat mayonnaise 
1/4 cup sweet pickle relish 
2 teaspoons Dijon mustard 
1/4 teaspoon hot pepper sauce (optional) 
Combine all ingredients in small bowl; mix well

Serve fish with lemon wedges and Tartar Sauce

Food exchange 1 starch 2 1/2 meat
(1 piece scrod with 2 tablespoons tartar sauce) Calories 215 Calories from Fat 21 % Total Fat 5 g 
Saturated Fat 1 g Cholesterol 49 mg Carbohydrate 18 g Fiber <1 g Protein 23 g Sodium 754 mg

Courtesy Diabetic Cooking

Serves 4