Parmesan-Crusted Fish

Ingredients:

• 4 skinless cod fillets (1 1/2 lb)
• 1/3 cup panko (Japanese style) bread crumbs
• 1/4 cup finely shredded Parmesan cheese
• 1 10-oz pkg. julienned carrots (3 cups)
• 1 Tbsp. butter
• 3/4 tsp. ground ginger
• Mixed fresh salad greens

1. Preheat oven to 450F. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat fish dry; place on baking sheet. Season with salt & pepper. In a small bowl stir cheese & crumbs together; sprinkle on fish. Bake uncovered, 4-6 minutes for each 1/2 inch thickness of fish, until crumbs are golden & fish flakes easily when tested with a fork.
2. Meanwhile, in a large skillet bring 1/ 2 cup water to a boil; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover, cook 2 minutes more. Add butter and ginger; toss. Serve fish & carrots with greens. (Serves 4)

Each serving: 233 cal, 6 g frat (3 g sat. fat), 84 mg chol, 407 mg sodium, 11 g carbo, 2 g fiber, 34 g protein.

Reference: March 2008 Better Home and Gardens Magazine