This recipe was given to me by my friend Julie, who says she likes fish that doesn't taste fishy. I must say, this fish doesn't necessarily look fishy, either. The coating disguises it quite well. Your kids might even think these are chicken strips by the looks of them, right?
Nope. Nothing fishy going on here at all. :)
I have adapted this recipe to make it gluten-free and sugar-free. We love it!
2 c Barbara's cornflakes
1/4 c cashews
1/4 c grated parmesan cheese
2 tbsp ground mustard
salt and pepper to taste
1 lb fish fillets (about 8 -- I like to use Alaskan pollock)
Preheat oven to 375. Pulse the corn flakes in a food processor until they are crumbs. Add everything (except the fish) and pulse again, until finely ground and mixed. Dump the mixture into a resealable plastic bag. Shake the fillets around in the bag, and press to adhere the mixture to the fish. Place fillets on a baking sheet and drizzle olive oil over the top. Roast about 15 minutes, until flesh is opaque. Serves 3-4.