Instructions: 1. In shallow dish, combine beaten egg and milk.

2. On plate, mix crumbs, basil or oregano, salt and pepper.

3. Dip fish fillets in egg-milk mixture, then in bread crumbs. Arrange in single layer on greased baking sheet. (I used vegetable oil spray to grease.)

4. Combine lemon juice, water and soft margarine or butter; drizzle over fish. Sprinkle with almonds. Bake, uncovered, in 425F (220C) oven for 10 minutes or until fish is opaque.

5. Sprinkle with chopped green onions.

Steps 1 through 3 can be done ahead, covered and refrigerated for up to 30 minutes.

NOTES :

1. I had to use 2 baking sheets to fit all the sole fillets.

I made this recipe for dinner last night. My husband and I both like it, and it just barely meets the CFF% rules (at 29%), so Im posting it here.

I actually grated some kamut yeast-free bread into crumbs, because the only whole wheat bread we had was baked with yeast, to which Im allergic.

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