Crunchy Fish with Lemon Sauce

  • Yield: 6 servings


2pounds trout or catfish (mild fish)
-- Salt and pepper to taste
4tablespoons lemon juice, divided
1cup panko breadcrumbs
2tablespoons cornstarch
2tablespoons olive oil
1tablespoon butter
1/3cup fat-free chicken broth
1tablespoon chopped parsley


  1. In bowl, season fish with salt and pepper and 2 tablespoons lemon juice. In plastic bag, combine breadcrumbs and cornstarch. Add fish; shake to coat fish with mixture, pressing mixture onto fish.
  2. In large nonstick skillet, heat oil over medium high heat, add fish cooking 4 to 5 minutes on each side or until fish is flaky.
  3. Remove fish to serving plate, add butter to pan. After butter is melted, add chicken broth and remaining 2 tablespoons lemon juice, scraping pan of any bits to add flavor. Add parsley. Heat 2 minutes and serve with fish.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010). 

Nutritional Info *per serving

  • Calories 283
  • Fat 12g
  • Saturated Fat 3g
  • Cholesterol 94mg
  • Sodium 98mg
  • Carbohydrate 10g
  • Fiber 0g
  • Sugars 0g
  • Protein 32g