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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pretzel Crusted Fish with Roasted Vegetables Recipe

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This recipe for Pretzel Crusted Fish with Roasted Vegetables is from Alyson Faye's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup arrowroot or corn starch
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 egg
1/2 cup gluten free pretzels, finely crushed
1 teaspoon all-purpose seasoning
2 6-ounce halibut, tilapia or perch
2 tablespoons olive oil
1 lemon cut into wedges
Directions:
Directions:
Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.

Whisk together the arrowroot, salt, and pepper in a bowl.

In a separate bowl, lightly beat the egg.

Place the crushed pretzels in a third bowl and stir in a teaspoon of your favorite seafood seasoning. Dip the fish fillets in the arrowroot until they are evenly covered. Then dip them in the beaten egg and then in the crushed pretzels. Place the fillets on the prepared baking sheet and drizzle them with the olive oil.

Bake for 15 to 18 minutes or until the fish is nearly opaque and the outside is golden brown.
Serve with lemon wedges and salad or roasted vegetables.
Number Of Servings:
Number Of Servings:
1

 

 

 

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