Breaded fish with a spinach salad.

Ingredients

• Egg
• milk
• bonless fillets
• Italian bread crumbs
• olive oil
• lemon juice(optional)
• Spinach salad
• blocks of cheese(muenster)
• sunflower seeds or pine nuts
• cherry tomatoes
• sundried tomato or balsamic vinegrette

Directions

1. Using egg and milk as a batter, bread boneless filets (the cod/fluke/flounder family is my fav) with Italian bread crumbs and pan fry in olive oil.
2. A little lemon juice is optional (but very good).
3. A spinach salad is good with the fish.
4. I usually add blocks of cheese (muenster's my choice), sunflower seeds and/or pinenuts, cherry tomatoes (cut in half for easy skewering), Kasugai roasted hot green peas (a happy treat from the Earth–never had them before I got to NYC, but I will be sure to stock up should I ever move), and toss it in a sundried tomato dressing or balsamic vinagrette.

This recipe was submitted by Kwsni on April 14, 2005.