Horseradish-Crusted Cod

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


  1. 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.

  2. 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)

Cook's Tips:

Because the cod takes such a short time to cook, pre-toasting the bread crumb topping results in a crunchy, golden brown crust. 

Prepared horseradish is finely grated horseradish root with added salt and vinegar.
For a restaurant-style presentation, serve cod on a bed of sautéed sugar snap peas or fresh spinach.

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