The horseradish topping keeps the cod moist while contributing flavor. Other mild white fish, such as tilapia or halibut, are also delicious prepared this way.
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon snipped fresh parsley
- 2 slices French bread, coarsely chopped (1⁄2 cup fresh bread crumbs), divided
- 2 boneless, skinless center-cut cod fillets (4-6 ounces each), 1 inch thick
- Salt and coarsely ground black pepper
- 1 tablespoon butter
Preheat oven to 450°F. Combine mayonnaise, horseradish, parsley and 2 tablespoons of the bread crumbs in small bowl. Season cod evenly with salt and black pepper. Place cod on Small Bar Pan; top evenly with horseradish mixture.
Combine butter and remaining bread crumbs in Small Micro-Cooker®; microwave on HIGH 1 minute or until golden brown and crisp, stirring once. Sprinkle toasted crumbs evenly over top of horseradish mixture. Bake 10-12 minutes or until cod flakes easily with a fork. Remove from oven; serve immediately.
- 2 servings
Nutrients per serving:
Calories 430, Total Fat 30 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 16 g, Protein 23 g, Sodium 740 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 3 medium-fat meat, 3 fat (1 carb)
Because the cod takes such a short time to cook, pre-toasting the bread crumb topping results in a crunchy, golden brown crust.