Sauteed Parmesan Fish Fillets and Yogurt Sauce
- Ready In:
For the fish
- 4 fish fillets
- 1⁄2 lemon
- 4 tablespoons cornmeal
- 4 tablespoons parmesan cheese
- 2 tablespoons olive oil
- 1 lemon, cut into wedges, to garnish (optional)
- 1 cup nonfat plain yogurt
- 2 tablespoons white prepared horseradish
- 2 teaspoons mustard, your preference
- 2 teaspoons chopped dill
- Sprinkle fish with juice of 1/2 lemon and let it marinate for 20 minutes.
- Coat fish in a combination of the corn meal and parmesan cheese.
- Blend sauce ingredients in a small bowl to serve along with the fish and set aside.
- In a non-stick skillet, add the oil and fry the fish on medium heat.
- Brown the fish for about 5 minutes per side and remove.
- Serve the sauce over the fish and garnish with lemon wedges.
Questions & Replies
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I've made this twice now. The first time I followed the recipe. The second time, I seasoned the fillets with fresh ground salt and pepper before coating. I usually only used fresh grated or shredded parmesan, but the first time, it didn't stick very well. So the second time I used the canister of Parmesan with the shaker top for the grocery store. It mixed better with the corn meal and stayed on the fish fillets better. The sauce makes this dish and is also delicious on steamed asparagus.
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