Oven Fried Orange Roughy With Sesame
|Egg white||1 Large|
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Boned skinned orange roughy fillets||32 Ounce, thawed if frozen (New Zealand Perch, Four 8 Ounce Each Pieces)|
|Salad oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Put egg white in a shallow 9- or 10-inch-wide pan and beat with a fork until slightly frothy.
Put sesame seeds in another shallow 9- or 10-inch-wide pan.
Rinse fish and pat dry.
Dip fillets on 1 side only in egg white, lift out, and let drain briefly.
Then lay egg-moistened side in sesame seeds, coating heavily and equally.
Lay fillets, seeds up, side by side on a sheet of wax paper.
Place a 10- by 15-inch rimmed baking pan in a 500° oven and heat for about 5 minutes.
Swirl oil in pan; then lay fish, seeds down, in pan.
Bake on lowest oven rack, uncovered, until fish flakes readily when prodded with a fork in thickest part and seeds on bottom are lightly browned, about 8 minutes.
Transfer fillets, seed side up, onto 4 dinner plates.
Offer lemon wedges and soy to add to taste.