Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

POINTS® value | 9 per serving
Serving Size: 1 fillet with ½ cup sauce and 1 cup linguine

POINTS® value | 8 per serving
Serving Size: 1 fillet and 1/4 cup yogurt mixture

POINTS® value | 6 per serving
Serving Size: 1 fillet with ½ cup pico de gallo

POINTS® value | 8 per serving
Serving size: One piece salmon and about 2 Tbsp sauce, without rice

Fish was the original “fast food” — this tasty, low-fat dish takes only minutes to make (a food processor slicing attachment quickly cuts the potatoes to the perfect width).
POINTS® Value: 6
Level of Difficulty: Easy

Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.