“Diplomacy is the art of saying ‘nice doggy’ until you can find a rock.” Will Rogers
I’m always on the lookout for simple, yet delicious, fish recipes. We’re told that eating seafood is good for us and sometimes there are even glowing/glib promises about weight control and a seafood diet. Whatever. I simply like fish, especially when it’s simple to prepare and has a hint of lemon. This recipe qualifies on both counts.
3 T mayo
2 T grated parmesan cheese, divided
1 T lemon juice
2 t dijon mustard
1 t horseradish
cod fillets, about a pound
1/4 cup panko crumbs
2 t butter, melted
Place the fillets on a baking sheet covered with parchment or foil and sprayed with cooking spray.
Combine mayo, lemon juice, mustard, horseradish, and half the parmesan cheese. Spread this mayo mixture over the fillets.
Combine the rest of the grated parmesan with the panko and melted butter. Sprinkle this mixture over the filets.
Bake at 425 degrees for about 15 to 18 minutes.
I served the fish on a bed of seared spinach and a side of mixed veggies. Hubby said it was a definite winner. Loved the light lemony taste and the crunchy top. We decided it would even be a great dish for company.
Full disclosure – I got about 2 tablespoons of lemon juice from a half lemon so I used it all. The mayo mixture was a bit soupy but the crumbs held enough of it in place.
The original recipe listed tilapia as the fish of choice but I like cod and cod was on sale. It was definitely delicious and the world continued to spin on its axis. Life is good!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.