Categories: Fish 
      Yield: 2 servings 
  
      2    Orange roughy fillets (4 oz 
           -each or use any white fish 
           -of your choice) 
      1    Egg white 
      3 tb Seasoned dried bread crumbs 
      2 ts Olive or vegetable oil 
    1/3 c  Water 
    1/4 c  Dry white table wine 
      1 tb Each parsley and fresh lemon 
           -juice 
    1/2 ts Instant chicken broth mix 
      1    Garlic clove minced 
  
  1. Dip 1 fish fillet in the egg white, and then into bread crumbs. 
  Coat both sides evenly; repeat for the remaining fillet. Be sure all 
  sides are covered evenly! 
  2. In a 9 inch non stick skillet, heat oil; add fillets and cook over 
  medium high heat turning once, until fish is cooked thoroughly and 
  flakes easily when tested with a fork, usually 3-5 minutes on each 
  side. Transfer fish to a platter and keep warm. 
  3. To the same skillet add garlic and cook over medium heat until 
  golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, 
  and broth mix. Cook over high heat until mixture comes to a boil; 
  continue to cook until mixture is reduced to about 1/4 cup, about 
  4-5 minutes. Pour over fish and serve. 
  This recipe is great with wild rice and steamed carrots in honey 
  and brown sugar!!