1 c. Quaker Oats, uncooked
1 tsp. Italian seasoning
1/4 c. skim milk
2 tbsp. butter, melted
1 lb. fresh or frozen sole or flounder fillets
1/3 c. grated Parmesan cheese
1/2 tsp. paprika
1 egg white, slightly beaten
1 tbsp. parsley

Lightly oil rack or broiler pan. Grind oats in blender or food processor about 1 minute; stir. In shallow dish, combine dry ingredients. In another shallow dish, combine milk and egg white. Coat fillets with oat mixture; shake off excess. Dip into egg mixture, then coat again with oat mixture. Place onto pan; drizzle with 1 tablespoon of butter. Broil about 4" from heat 3 1/2 to 4 1/2 minutes or until golden brown. Serves 4.