Although my husband’s favorite fish is battered and deep
fried, every now and then I try to make a slightly healthier version. I
wouldn’t call this recipe low fat by any means, but because it’s baked instead
of fried, it’s marginally healthier – but oh so tastier! I served it with a
spicy bottled remoulade dipping sauce, alfredo noodles, and peas with mushrooms
for a complete dinner. By the way, if the ingredients look familiar, it’s
because the breading is the same basic recipe I used to make Crunchy BakedParmesan Chicken.
Crispy Baked Cod
1/3 cup mayonnaise
1 t. olive oil
2 garlic cloves, finely minced
½ teaspoon freshly ground black pepper
½ t. garlic salt
1 pound cod fillets
¾ cup panko bread crumbs
1 T. flour
1/2 teaspoon each: dried parsley, sage, garlic salt and
oregano
1/4 teaspoon each: cumin, black pepper, cayenne pepper
Combine mayonnaise, oil, garlic, pepper and salt.
Refrigerate for at least an hour, preferably several hours to overnight, to
allow flavors to meld.
Preheat oven to 400 degrees. Prepare a broiler pan by
placing foil in the bottom pan and spraying the broiler rack with nonstick
cooking spray.
Rinse the cod fillets and pat dry. Cut into fourths, if
necessary, to make four even-sized pieces. Place the pieces on the broiler
rack. Smear a fourth of the mayonnaise mixture on top of each fish piece.
Combine bread crumbs, flour and spices; sprinkle a fourth of the mixture on top
of each piece of fish. Gently pat the crumbs into place.
Bake in preheated oven for 15 minutes. Turn heat to broiler
and broil fish fillets for about 3 – 5 minutes, until the crumb topping is
browned.
Serves 4
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