Adjust an oven rack to the middle position and preheat the oven to 450 degrees. Lightly grease a rimmed baking sheet with nonstick spray oil.
In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil. Set aside.
In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice. Set aside.
Season the fish fillets with salt and pepper to taste. Place on the baking sheet, spacing the pieces about 1/2 inch apart. Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
Bake for 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife. Serve hot with the lemon wedges.
The crackers should be crushed into crumbs about the size of peas. If you grind the crackers too fine, they will not become crunchy in the oven.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 4g|
|Cholesterol 5.7mg||2 %|
|Sodium 159.3mg||5 %|
|Potassium 30.2mg||1 %|
|Total Carbohydrate 118.1g||35 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 118g|
|Protein 0.4g||1 %|
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Calories per serving: 527
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