Orange Roughy

Laura-- I tried this recipe quite a few years ago and I think I just haven't made it again because I'm not in a good habit of buying fish. I do remember that we enjoyed it. It's from the Eating for Life book.

Orange Roughy

1/4 cup breadcrumbs
1 tsp. Italian seasoning
1/4 cup reduced-fat Parmesan cheese, grated
1 egg white
4 potions orange roughy fillets (about 1 1/2 lbs.)
1 Tbsp. fresh parsley, chopped
1 lemon, halved

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray. In a pie plate, combine breadcrumbs, Italian seasoning and Parmesan cheese. In a small mixing bowl, whisk the egg white until slightly foamy. Lightly brush both sides of the orange roughy fillets with the egg white and then coat with breadcrumbs. Arrange fillets on the prepared baking sheet and sprinkle with 1 tablespoon of parsley. Bake until the orange roughy is opaque throughout, approximately 20 minutes. Top with a squeeze of lemon.

(I think I skipped the parsley.)