Lemon Fennel Fish
|Non stick cooking spray||1|
|Skinless flounder fillet/Orange roughy / sole fillets||1 Pound (Cut 1/4 Inch To 3/4 Inch Thick)|
|Lemon juice||2 Tablespoon|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Finely shredded lemon peel||1⁄2 Teaspoon|
Spray a 10x6x2- or 12x7 1/2x2-inch baking dish with nonstick coating. Measure thickness of fish. Arrange thick fillets in a single layer in the baking dish, tucking under any of the thin edges. Or, stack thin fillets evenly in the dish. Sprinkle with lemon juice.
Stir together bread crumbs, fennel seed, lemon peel, paprika, and pepper; sprinkle over fish. Bake in a 450° oven (allow 6 to 8 minutes per 1/2-inch thickness of fish) till fish just flakes with a fork.