Lemon Herb Crusted Whitefish

​Makes 4 portions

4 large firm white fish fillets (skinless). I like cod but you can use haddock or pollock
1 cup Panko crumbs
1 lemon, zested
1 tsp garlic powder
1 tsp chili powder
3 tbsp almond flour
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped
3 egg whites
Salt and pepper

Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper. 

Place the fish fillets on a paper towel to ensure that they are completely dry. Season with salt and pepper.  In a bowl, combine the Panko crumbs, lemon zest, garlic powder, chili powder, almond flour, parsley and chives. Season with salt and pepper.  In a separate bowl beat the egg whites and season with salt and pepper.

Dip the fish fillet in the egg mixture then into the Panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the Panko mixture. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.