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1 tbsp. lemon juice Lemon pepper to taste 1/4 cup egg substitute 1 1/2 lbs. rainbow trout fillets 1/2 cup seasoned bread crumbs 2 tbsp. sliced almonds
Spray shallow baking dish with cooking spray. Combine lemon juice, lemon pepper and egg substitute in small bowl. Dip fillets in lemon mixture and roll in bread crumbs to coat. Arrange in single layer in baking dish and sprinkle with sliced almonds. Cover and refrigerate up to several hours. Preheat oven to 400°F. Bake fish fillets 10 minutes, until fish is opaque and flakes easily with a fork.
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