Category 1

Lemon Fish Fillets with Capers & Olives

2 to 3 pounds of fish fillets (flounder, carp, cod or any other white fish)
1 or 2 eggs beaten
¼ cup of green Spanish olives cut in half
5 tablespoons of capers (always rinse under cool water to remove salt)
¼ cup or less olive oil or olive oil cooking spray
2 lemons
Salt & Pepper

Heat a large skillet on medium to high, add olive oil or spray with cooking spray. Salt & pepper the fish and dip in the egg mixture cook a few minutes on each side or until lightly brown. Remove from pan. Add to the pan drippings the juice of 2 lemons the capers and olives stirring to mix. Add the fish back into the pan, cover and cook for additional 5 minutes. Serve with a large salad include cucumbers, tomatoes, chick peas, & olives. Dress salad with either low calorie Italian dressing or Maple Grove sugar free Balsamic Vinagrette.

Serves 6 to 8

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