Serves: 6
Total Calories: 185
1. Rinse and pat fish dry. Cut into 6 pieces. Set aside.
2. Combine KELLOGG'S CORN FLAKES cereal, salt and dill weed in shallow dish or pan. Set aside.
3. In second shallow dish or pan, stir together margarine and lemon peel. Dip fish in margarine mixture. Coat with cereal mixture. Place in single layer on foil-lined shallow baking pan, coated with cooking spray.
4. Bake at 375°F about 25 minutes or until fish flakes easily when tested with fork. Do not cover pan or turn fish while baking. Serve hot.
This Crispy Lemon Dill Fish Fillets recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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