Ingredients for Cornflake Crumbed Fish With Spinach
- Corn Flake Crumbs
- Ground Cumin
- ½ teaspoon paprika
- Ground Turmeric
- White Fish Fillets
- Plain Flour
- 2 large egg whites
- Cooking Spray
- Baby Spinach Leaves
- Cherry Tomatoes
- Fresh lemon juice, to taste
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How to Make Cornflake Crumbed Fish With Spinach
- Preheat oven to 375°F (190°C).
- Roast cherry or grape tomatoes on a baking sheet for 15 minutes.
- In a shallow dish, combine 1 ½ cups crushed cornflakes, 1 teaspoon ground cumin, ½ teaspoon paprika, and ¼ teaspoon turmeric.
- In another shallow dish, lightly beat 2 large egg whites.
- Lightly coat each fish fillet (about 4, 4-6 oz each) in flour, then dip in the egg whites, ensuring it's fully coated.
- Press the cornflake mixture firmly onto the fish fillets, covering completely.
- Refrigerate the coated fish for 20 minutes.
- While the fish chills, sauté 10 oz fresh spinach with 1 tablespoon olive oil and a pinch of salt until wilted (about 3-5 minutes).
- Place the fish fillets on a foil-lined baking tray.
- Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
- Arrange the roasted tomatoes and sautéed spinach on a plate. Top with the baked fish.
- Drizzle with fresh lemon juice to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
0g
Carbs
3g
