CRISPY BAKED FISH— with Tammy Keinath and Onnie James.
1 to 1 1/4 pounds fish fillets
2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried dillweed, optional
2 cups crushed corn flakes
Grease a 13x9-inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dillweed. Dip each piece of fish in butter and lemon mixture. Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350° oven until fish flakes easily with a fork, 20 to 30 minutes, depending on thickness of the fish fillets.