ready in about 35 minutes; serves 4
You might need to buy:
  • reduced-fat mayonnaise
  • cornichon pickling juice
  • minced red onion
  • Salt and ground black pepper
  • Water

Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.

ready in about 30 minutes; serves 4
You might need to buy:
  • vegetable oil
  • large egg whites
  • Dijon mustard
  • minced fresh thyme leaves
  • garlic powder
  • cayenne pepper
  • Vegetable cooking spray
  • Table salt and ground black pepper

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

ready in about 15 minutes; serves 2
You might need to buy:
  • Fish
  • unbleached all-purpose flour
  • Table salt and ground black pepper
  • vegetable oil
  • unsalted butter
  • Browned Butter
  • chopped fresh parsley leaves
  • lemon juice from 1 lemon