Oven Crisped Herbed Fish

Oven Crisped Herbed Fish

3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted

1 lb white fish fillets

Garnish lemon wedges

Notes:  Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so.  Choose among red snapper, sole, or orange roughy for the fresh fish.

Preheat oven to 375F.  Lightly coat baking sheet with some butter.

Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well.   Lightly coat fish fillets  with melted butter, then roll in crumb mixture.  place fish on the prepared baking sheet.  Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.

Serve immediately with lemon wedges.

Variation:  For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2  tsp dried marjoram and 2 tsp dried thyme.

Makes 4 servings.