1 lb fresh orange roughy, or other whitefish fillets
1/4 c all-purpose flour
1/4 ts salt
1/4 ts lemon pepper
1 egg white
1/4 c dry bread crumbs
1/4 c cornmeal
1 1/2 ts grated lemon peel
1/2 ts basil

Cut fish into serving-size pieces. In a shallow dish combine flour,
salt and lemon pepper and set aside.

Beat egg white until frothy and set aside. Combine bread crumbs,
cornmeal, lemon peel and basil. Dip one side only of fish fillets
into flour mixture, shaking off excess. Dip into egg white, then
coat with bread crumbs.

Spray a shallow baking pan with nonstick cooking spray. Place
fillets in baking pan coating side up, tucking under any thin edges.
Bake in a 450 degree oven 6 - 12 minutes or until fish flakes easily
with a fork.

1 pound fish fillets, 1/2 inch thick (fresh or frozen, white fish)
1/4 cup all-purpose flour
1/4 teaspoon lemon pepper
1 egg white
1/4 cup fine dry breadcrumbs
1/4 cup cornmeal
1 1/2 teaspoons lemon peel, finely shredded
1/2 teaspoon dried basil, crushed
nonstick cooking spray

Preheat oven to 450. Cut fish into serving size pieces. Mix flour,
lemon pepper, and 1/4 tsp salt in a shallow dish. Beat egg white
until frothy; place in another shallow dish. Combine bread crumbs,
cornmeal, lemon peel, and basil in a third shallow dish. Dip top
of fillets into flour mixture; Shake off any excess. Dip tops
into egg white; coat with crumb mixture. Spray a shallow baking
pan with nonstick cooking spray. Place fillets in pan, coating
side up; tuck under thin edges. Bake for 6 to 12 minutes or until
fish flakes easily with a fork.