1/4 cup low-fat mayonnaise or salad dressing
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon anchovy paste (optional)
1/4 teaspoon freshly ground pepper
1/2 cup fresh bread crumbs (1 slice bread)
3 tablespoons chopped fresh flat-leaf parsley
4 cod fillets (6 oz. each)
Lemon wedges
1. Heat oven to 450°F. 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 bread crumb mixture. Place in jelly-roll pan crumb side up. Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown.
Serve with lemon wedges. Makes 4 servings.
http://www.cookingcache.com/
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon anchovy paste (optional)
1/4 teaspoon freshly ground pepper
1/2 cup fresh bread crumbs (1 slice bread)
3 tablespoons chopped fresh flat-leaf parsley
4 cod fillets (6 oz. each)
Lemon wedges
1. Heat oven to 450°F. 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 bread crumb mixture. Place in jelly-roll pan crumb side up. Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown.
Serve with lemon wedges. Makes 4 servings.
http://www.cookingcache.com/
