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PREPARATION:Cut orange roughy fillets into serving-size pieces. In a shallow dish or pie plate, combine flour, salt, and lemon pepper; set aside. Beat egg white until frothy. Combine bread crumbs, cornmeal, lemon peel, and basil. Dip top of fish fillets into flour mixture, shaking off any excess, then dip into egg white, then coat fillets with bread crumb mixture. Spray a shallow baking pan with nonstick spray coating. Place fillets in baking pan coating side up, tucking under any thin edges. Bake orange roughy at 450° for 6 to 12 minutes, or until fish flakes easily with a fork.
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