Bran Baked Fish

Kellogg's® All-Bran® cereal adds a delicious, nutty nuance to the crumb coating on the perch fillets.

Recipe from Kellogg's
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  • 1 3/4 cups All-Bran® Original
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil leaves
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons margarine or butter, melted
  • 1/2 cup plain low-fat yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 1 pound frozen or fresh perch fillets, thawed, drained
  • 1 tablespoon chopped parsley
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In electric blender or food processor, crush Kellogg's® All-Bran® cereal into fine crumbs. Add garlic powder, basil, lemon peel, cheese and margarine. Place in shallow pan or plate. Set aside.
In small bowl, combine yogurt, salt, pepper, lemon juice and ketchup. Coat fish with yogurt mixture then, cereal mixture, covering completely. Place in single layer, on shallow baking pan coated with cooking spray or foil lined.
Bake at 375 degrees F about 10 minutes. Turn fish. Bake 10 minutes longer or until fish flakes. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Serve hot garnished with chopped parsley.

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 6, chol. (mg) 35, sat. fat (g) 2, carb. (g) 17, fiber (g) 6, sugar (g) 6, pro. (g) 18, vit. A (IU) 729, vit. C (mg) 15, sodium (mg) 460, calcium (mg) 202, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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