Source: dLife

Orange Roughy baked with bread crumbs and gently seasoned.

Servings

0.5 cup Bread Crumbs, seasoned, grated, dry
1 tsp paprika
1 tsp fresh lemon peel , grated
1 tsp dried dill weed
3 tbsp white all purpose flour
2 egg whites
1 tbsp cold water
1.5 lb orange roughy fillet , cut into 6 (4-ounce) pieces (or Boston Scrod)
2 tbsp margarine , melted
1 medium lemons , cut into wedges
0.5 cup fat free mayonnaise
0.25 cup Relish, pickle, sweet
2 tsp dijon mustard
0.25 tsp hot pepper sauce (optional)

1 Preheat the oven to 400 degrees F and spray a 15X10-inch jelly-roll pan with nonstick cooking spray.
2 In a shallow bowl or pie plate combine bread crumbs with paprika, lemon peel, and dill.
3 In a resalable plastic food storage bag and place the flour inside.
4 In another shallow bowl or pie plate beat egg whites together with water.
5 Place fish in the plastic bag one at a time, seal the bag, and turn the bag so the fish is lightly coated.
6 Take the fish from the bag and dip into egg white mixture, let the excess drip off, and roll the fish in the bread crumb mixture.
7 Place the fish in the jelly roll pan.
8 Take remaining fish fillets and repeat the steps for each, then drizzle margarine over each fish evenly and bake for 15 to 18 minutes or until the fish flakes when tested with a fork.
9 While the fish is baking prepare the Tartar Sauce: Combine mayonaise, mustard & relish (and hot sauce if desired).
10 Serve fish with lemon wedges and prepared Tartar Sauce.

Tasty and crunchy oven-roasted scrod makes a great meal for anyone.