" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Thank You

Thanksgiving weekend is upon us at last.

This is a time to give thanks for all we have and I wish to
thank all of you loyal readers for supporting my blog, it means a lot.

Most newspapers and magazines the past week are filled with Thanksgiving recipes such as roast turkey and pies.
I don't have any new holiday dishes to offer you this week but be sure to check out my previous posts if your still looking for last minute ideas for turkey, side dishes and pie.

This light healthy dish will be a welcome change next week when everyone is tired of turkey and gravy.

Panko bread crumbs are light airy crumbs made from crust less crispy bread. You can use any type of fish fillets here such as tilapia, salmon or trout. I used sole here.

Baking the fish in the oven instead of frying makes this dish virtually fat free.
There is something to be thankful for!

Have a great long weekend and happy Thanksgiving everyone!

Panko Crusted Fish Fillets

  • 1 pound of fish fillets
  • 4 eggs beaten with milk
  • 3/4 cup Panko bread crumbs
  • 1 tbs dried mixed herbs ( I used parsley, basil, oregano and lemon pepper)
  • salt and pepper
Preheat oven to 375F.
Mix the crumbs, herbs, salt and pepper on a shallow plate.
Mix eggs and milk also in a shallow plate.
Spray a nonstick baking sheet with cooking spray or use parchment paper or a Silpat pad.
Dip the fish pieces in the egg and then press into the crumbs coating well.
Place on baking sheet and bake in oven for about 20 minutes or until fish is opaque and coating is golden.

Wine Suggestion: Pinot Grigio


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