Ingredients

1-1/4 lb. cod, scrod, haddock, or Pollack fillets
1/4 C. egg substitute
1 Tbsp. skim milk
1 tsp. Worcestershire sauce
1 Tbsp. fresh lemon juice
1/2 C. stone ground cornmeal, or cornflake crumbs
1/2 tsp. ground cumin
1 clove garlic, minced
3 Tbsp. sesame seeds
olive oil cooking spray

Cooking Instructions

Preheat oven to 425 degrees F. Place a sheet of aluminum foil large enough to hold fillets on a baking sheet. Lightly spray foil with cooking spray. Place fish fillets on foil. In a small bowl, combine egg substitute, skim milk, Worcestershire sauce, and lemon juice. Using a pastry brush, paint egg mixture onto fillets. Mix together cornmeal, cumin, garlic, and sesame seed. Sprinkle cornmeal mixture onto fillets, covering well. Lightly spray coated fillets with cooking spray. Bake for 10 minutes per inch of thickness, about 15 minutes. Serve immediately.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)