Almond Perche Saute (SB Diet Cookbook pg 192)

By ctaubenheim

Ingredients

• 1C 1% milk
• 1 egg, beaten
• 1 1/2C sliced mushrooms
• 1/2C chopped hickory almonds
• or regular
• 3T + 3T olive oil
• 2T chopped parsley
• 1T lemon juice
• 2lbs perch or grouper fillets

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In small bowl, whisk together the milk and egg. In a large bowl, combine the mushrooms, almonds, the 3T oil, parsley and lemon juice. Preheat oven to 400. Heat the remaining 1/4C oil in a large nonstick skillet over medium heat.

Step 2

Dip the fish in the egg mixture. Place the fish in one of the skillets and cook for 3 to 5 minutes, or until golden brown. Turn the fish, place in a nonstick baking dish, and bake for 5 minutes. Wipe the skillet clean. Add the almond mixture to the skillet while the fish is in the oven and cook, stirring frequently for 5 minutes. To serve, place the fish on a serving platter and spoon the almond mixture over the fish.

Step 3

NUTRITION: Cal 270; Fat 18g; Sat Fat 2 1/2g; Protein 25g; Carbs 4g; Fiber 1g; Cholesterol 75mg; Sodium 130mg