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Preheat Oven to 400° F.
Place a cooling rack over the baking sheets and set aside.
Place the flour in shallow glass bowl. In another shallow glass bowl whisk the egg whites till foamy. In a third bowl add the breadcrumbs Old Bay and Parmesan cheese and mix till well combined. Dip the zucchini in the flour to coat then into the egg whites and lastly into the breadcrumb mixture till coated. Put these on the cooking rack and lightly mist with cooking spray or from an olive oil spritzer and set aside for now.
In another shallow glass bowl blend together with a wire whisk the cayenne pepper sauce, malt vinegar and mayonnaise, divide this into equal portions and set aside.
Brush one side of the tilapia fillets with this mixture place in the flour flip over and repeat for the other side. Next dip in the egg whites and then into the breadcrumb mixture. Put this on the other cooking rack and repeat the olive oil spritz or spray with cooking spray.
Put the zucchini into the oven and bake approximately five minutes. At this point place the fish into the oven also and cook approximately another 18 minutes or until the fish easily flakes with a fork and the zucchini is tender.
Serve with the other portion of the mayonnaise mix and fresh lemon wedges.
(Serves 4)
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