Directions

1. Preheat oven to 375°F. Coat a large nonstick baking sheet with nonstick cooking spray. In a shallow plate combine flax meal, cumin, thyme, and pepper to taste. Set aside.
2. In a shallow bowl beat together egg whites and 1 tablespoon water. Set aside.
3. Pat fillets dry with paper towels. Working with 1 fillet at a time, place fillets in egg whites, turning to coat. Place fillets in flax mixture, turning to coat evenly. Place fillets on baking sheet; coat tops of fillets with nonstick cooking spray.
4. Bake 13 to 15 minutes or until fish flakes easily with a fork.
5. Meanwhile, for the cilantro salad, in a small bowl combine shallot, cilantro, lime zest, lime juice and (if desired) honey; toss to combine. Top each fillet with cilantro salad, and serve.