Makes 4 servings. 354 calories per serving.
1 lb. fresh or frozen skinless fish fillets, about 1/2 inch thick
Non-stick cooking spray
1/2 cup whole grain cornmeal
1/3 cup finely chopped pecans
1/2 tsp salt
1/4 cup all-purpose flour
1/4 tsp cayenne pepper
1/4 cup refrigerated or frozen egg product, thawed, or
or 1 egg, lightly beaten
1 Tbsp water
2 medium zucchini and/or yellow summer squash, sliced 1/2 inch thick
2 small red sweet peppers, quartered
2 tsp olive oil
1/4 tsp seasoned salt
1. Thaw fish, if frozen. Preheat oven to 425°F. Line 15x10x1-inch baking pan with foil. Lightly coat with cooking spray; set pan aside. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside.
2. In shallow dish, combine cornmeal, pecans, and salt. In another shallow dish, combine flour and cayenne pepper. In small bowl, combine egg product and water. Dip each piece of fish into flour mixture to lightly coat, shaking off any excess. Dip fish into egg mixture, then into pecan mixture to coat. Place fish in center of prepared baking pan.
3. In large bowl, combine zuchhini and sweet pepper. Add oil and seasoned salt; toss gently to coat. Arrange vegetable mixture around fish, overlapping vegetables as needed to fit into pan.
4. Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are tender.
