Orange

4 oz

1 Egg white

3 T Seasoned dried bread crumbs

2 t Olive or vegetable oil

1/3 c Water

1/4 c Dry white table wine

1 T Each parsley and fresh lemon

-juice 1/2 t Instant chicken broth mix

1 Garlic clove minced

1. Dip 1 fish fillet in the egg white, and then into bread crumbs. Coat

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over

3-5 minutes on each side. Transfer fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until golden,

30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about 1/4 cup, about 4-5 minutes. Pour over fish and serve. This recipe is great with wild rice and steamed carrots in honey and brown sugar!! calories:

240 per serving --