You are here: Home » Recipes » Oven-Fried Fish Fillets Oven-Fried Fish Fillets Recipe by Our Cookbook Collection Yield 4 servings Try this recipe once and you’ll never go back to buying frozen. PrintEmail Ingredients 2 large egg whites2 tablespoons lemon juice1/2 cup yellow cornmeal1/2 cup whole wheat flour1 teaspoon salt1 teaspoon mild paprika1/2 teaspoon dried dill1/2 teaspoon freshly ground black pepper1 1/2 tablespoons olive oil4 (4-ounce) skinless, white-fleshed, thin fish fillets, such as snapper or tilapia Instructions Position a rack in the center of the oven and preheat to 400°F. Mix the egg whites and lemon juice with a whisk or a fork in a shallow soup bowl until foamy and well combined. Mix the cornmeal, whole wheat flour, salt, paprika, dill, and pepper in a second shallow soup bowl or on a dinner plate. Drizzle the oil on a large baking sheet, then use a wadded-up paper towel to smear it around. Take one of the fish fillets and dip it in the egg white mixture, coating both sides. Let some of the excess run off, then dip the piece in the cornmeal mixture on both sides. Then do all this again with the same piece of fish: back into the egg white mixture and then back into the cornmeal mixture. Place the fillet on the prepared baking sheet and repeat with the other fillets. Bake for 9 minutes, then use a big spatula to flip the fillets and continue baking for 9 more minutes. Transfer each fillet to a dinner plate and serve while hot. From: Real Food Has Curves, by Bruce Weinstein and Mark Scarbrough. Reprinted with the permission of the publisher.