Fish fillets absorb Asian flavor from a soy sauce and gingerroot marinade then are coated with an aromatic crumb coating and baked for crispness. Steamed baby carrots and green beans with water chestnuts complete the meal.

Marinade
3/4 cup finely chopped onion
2 teaspoons grated lime zest
1/4 cup fresh lime juice
1 tablespoon grated peeled gingerroot
1 tablespoon canola or corn oil
1 tablespoon low-salt soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
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1 1/2 pounds sole or other thin fish fillets
Vegetable oil spray
1 1/4 cups plain dry bread crumbs
2 tablespoons snipped fresh parsley
2 tablespoons finely chopped green onion (green and white parts)

Combine the marinade ingredients in a large resealable plastic bag.

Rinse the fish and pat dry with paper towels. Add to the marinade. Seal the bag. Turn several times to coat the fish completely. Refrigerate for 15 minutes to 1 hour.

Preheat the oven to 450°F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.

On a large plate, stir together the remaining ingredients. Remove the fish from the marinade. Discard the marinade. Coat the fish with the crumb mixture. Shake off any excess. Put the fish in the baking dish.

Bake, uncovered, for 15 to 18 minutes, or until the fish flakes easily when tested with a fork.