Baked fish with panko breading

WEDNESDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!

***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.

Serve with rice and brussel sprouts