| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Lhj, Fish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Low-fat mayonnaise |
| 2 |
tb |
Freshly grated Parmesan cheese |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Anchovy paste |
| 1/4 |
ts |
Freshly ground pepper |
| 1/2 |
c |
Fresh bread crumbs; (1 slice bread) |
| 3 |
tb |
Chopped fresh flat-leaf parsley |
| 4 |
|
Cod fillets; (6-oz each) |
|
|
Lemon wedges |
INSTRUCTIONS
1. Heat oven to 450 degrees. Spray jelly-roll pan with nonstick vegetable
cooking spray.
2. Combine mayonnaise, Parmesan cheese, lemon juice, salt, anchovy paste
and pepper in small bowl. Combine bread crumbs and parsley on sheet of wax
paper.
3. Spoon mayonnaise mixture on one side of cod; dip coated side in
breadcrumb mixture. Place in jelly-roll pan crumb side up. Bake 15 - 20
minutes or until fish is cooked through and bread crumbs begin to brown.
Serve with lemon wedges.
Per serving: 53 Calories; 5g Fat (87% calories from fat); 0g Protein; 1g
Carbohydrate; 0mg Cholesterol; 377mg Sodium
NOTES : Great idea..fish with some of the wonderful, familiar flavors of
the classic Caesar salad. Before going into the oven, these fillets are
brushed with mayo, lemon juice, Parmesan cheese and anchovy paste. They've
even got bread crumbs for a satisfying crunch.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4,
1998
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