"Nice and moist. Kids prefer finger or nugget bite-sized foods. This recipe is kid friendly!" (mother of two)
350 degrees Fahrenheit
Two shallow pie plates or bowls, medium-sized glass baking dish
About 10 minutes
3-4 depending on ages
1 lb. fresh fish fillets of choice, washed, pat-driedSlice into finger-sized pieces.
1 lemon, freshRub fish with lemon juice.
2 eggs, large (free-range)
1/4 cup low-fat milk (organic if possible)Beat together in shallow bowl or pie plate.
1 Tbs. fresh oregano, finely minced or 1 tsp. dried
1 tsp. fish seasoning or seasoned salt
1 cup bread crumbs, whole grain or gluten-freeCombine in another shallow bowl or pie plate. Place fish into egg mixture then dip it into the bread crumbs, coating all sides. Place coated fish into a lightly greased baking dish. Place in heated oven and bake 10-15 minutes or until fish is cooked through and opaque. Serve warm.
Replace oregano with fresh, minced parsley. Use unsweetened rice or almond milk instead of cow's milk. Saute fish in a lightly greasted skillet rather than baking.