1/2 c. unseasoned bread crumbs
2 tbsp. grated Parmesan cheese
2 tsp. grated lemon peel
3/4 tsp. marjoram
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1/8 tsp. garlic powder
1 lb. cold fillets (or other fish)
3 tbsp. lemon juice
2 tbsp. white wine
2 tbsp. vegetable oil

Heat oven to 425 degrees. Oil 13 x 9 x 2 inch pan. Cover bread crumbs and next 6 ingredients. Set aside. Rinse fillets. Pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in lemon mixture, then in seasoning crumbs. Make certain each piece is well coated.

Place fish in pan. Drizzle with oil. Bake at 425 degrees for 20 to 25 minutes or until fish flakes easily when tested with fork. Cut into serving size pieces, if desired. 4 servings; calories per serving - 220; fat 9 grams; Cholesterol - 60 milligrams; Sodium - 210 milligrams.