Baked Cod Alaska

       4 out of 5 stars  
4 Servings
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Baked Cod Alaska Ingredients

NORMA WRENN1/2 c Nonfat milk
4 Cod fillets (6 oz ea) 1 tb Dijon mustard
2 tb Freshly squeezed lemon juice 1 Clove garlic; pressed
2 Egg whites; room temperature 1 ts Dill weed
1/2 c Plain nonfat yogurt Sea salt to taste
1 tb Onion; finely minced Freshly ground pepper

Instructions for Baked Cod Alaska

Arrange fish fillets on a nonstick baking sheet and sprinkle the top with lemon juice. In a small bowl, beat egg whites until soft peaks form. Fold in 2 tablespoons of the yogurt, along with the minced onion (and salt if desired). Spoon equal portions of the egg white topping over each fish fillet. Bake in a preheated 375-degree oven for about 20 minutes. Meanwhile, blend the rest of the yogurt with the remaining ingredients in a small double boiler. Cook over a full boil until mixture is hot, about 10-15 minutes. When fish is done, remove each fillet with a spatula and place on individual serving plates. Pour equal amounts of the mustard sauce over the top of each. Per serving: 240 calories; 40 g protein, 7 g fat, 5 g carbohydrate Source: Joe Weiders Muscle & Fitness Magazine 5/90 Posted to MM-Recipes Digest V4 #249 by "Deborah K?hnen" on Sep 19, 97

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

suggest a little less mustard

BigOven member

thirdeye
on Sep 13 2008 8:23PM



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