Preheat oven to 500 degrees.

Rinse fish and pat dry with paper towels. Spray a shallow baking pan with nonstick cooking spray and set aside.

Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.

Bake, uncovered, until fish flakes easily when tested with a fork, about 6-8 minutes. Serve immediately with cocktail and/or tartar sauces, if desired.

-SIDE DISH-

CREAMY RICE & BROCCOLI

1 cup white rice (uncooked)
1 Tbsp. butter
1 can chicken broth
1/3 cup water
1/2 tsp. salt
1 small head fresh broccoli (washed & cut into florets)
4 oz. cream cheese
2-3 Tbsp. shredded parmesan cheese
1/2 cup milk

Using a large sauce pan with lid, sauté rice in butter for about 1-2 minutes. Pour in chicken broth, water, and salt. Add broccoli florets and bring to a light boil. Cover, reduce heat and simmer for 20-25 minutes. Remove lid and turn heat to low. Break up any large broccoli pieces using a spatula. Add cream cheese, parmesan cheese and milk. Stir gently to combine.