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National Nutrition Month: Zesty Baked Fish Fingers

March is National Nutrition Month and we’re sharing recipes that are as nutritious as they are delicious. Nutrition expert and founder of the Robinson Nutrition Group, Noni Robinson, has shared another one of her favorite recipes with us. She has a put a twist on a classic favorite, fish fingers or as more popularly known, fish sticks. Adding the tanginess of lemon, the creaminess of light mayo and baking in lieu of frying makes this lunch or dinner option one you will rush to try without the guilt.

Zesty Baked Fish Fingers


  • 1 3/4 Cups of Panko
  • 1/4 Cup light Mayo
  • 2 Large Eggs
  • 1 Lime or 1 Lemon (optional)
  • 1 teaspoon of salt (optional)
  • 1/4 cup of all purpose flour
  • 1 pound of fish (fish choice optional - Cod Fillets, Whiting, Haddock)


  1. Cut fish into 1 inch by 4 inch pieces.
  2. Place rack in middle of oven, preheat to 350 degrees. Spread Panko on baking sheet until golden, stirring once, about 15 minutes. Transfer to bowl. Raise oven temperature to 450 degrees. Line a baking sheet with foil, then spray with cooking spray.
  3. In a bowl, whisk together mayonnaise, eggs and salt until smooth. Place flour and bread crumbs in separate bowls. Coat fish fingers in flour, dip egg mixture and coat with panko shaking off excess at each step. Place fish pieces in a single layer on lined baking sheet as finished. Mist with cooking spray.
  4. Bake on top rack until fish is just cooked through. 6 to 10 minutes. Serve immediately. Squeeze a gentle amount of lime/lemon juice over sticks to add a zesty taste.

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