Lemon-dill breaded fish
Preparation time: 35 min
1/2 cup Original Bisquick mix
1/4 cup unseasoned dry bread crumbs
2 teaspoons grated lemon peel
1 teaspoon dried dill weed
1/2 teaspoon salt
1 lb orange roughy, tilapia, perch, walleye or other delicate to medium-firm fish fillets (about 1/2 inch thick), cut into 4 serving pieces
2 tablespoons vegetable oil
1. In shallow dish, stir Bisquick mix, bread crumbs, lemon peel, dill and salt until blended. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
2. In 12-inch nonstick skillet, heat oil over medium-low heat. Add fish; cook 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.