Healthy Fish Fingers

This recipe solves the unhealthy dilemma of frying by baking these family favorites instead.  The crunchy texture and fresh taste will leave a smile on your face long after your plate is empty.

Yield: 4 servings

Ingredients:

• 1 pound cod fillets, partially thawed
• 1/2 cup almond meal, divided
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 teaspoon grated lemon peel
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1/2 cup 1% buttermilk

Instructions:

1. Cut fillets into 3/4-inch strips; set aside. In a shallow bowl, combine ¼ cup of the almond meal, parmesan cheese, parsley, lemon peel, paprika, thyme and garlic salt. Place buttermilk in another shallow bowl and the remaining almond meal in a third bowl.

2. Coat fish strips with plain almond meal; dip into buttermilk, then coat with seasoned almond meal mixture. Place on a baking sheet lightly sprayed with peanut oil. Refrigerate for 20 minutes.

3. Bake at 425 degrees for 15  –  20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheet.