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Roasted Cod with Almond-Thyme Breadcrumbs

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 fillet)

Sustainable Choice. Mild-flavored, flaky cod is delicious with this crispy topping. Chewy English muffins make for divinely crunchy breadcrumbs, but feel free to use any odds and ends you have in your kitchen--toasted sourdough and pecans are a delicious combo. Serve with lightly dressed greens.

Ingredients

  • 1 multigrain English muffin, torn into pieces
  • 1/4 cup sliced almonds
  • 1 teaspoon fresh thyme
  • 4 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) fresh skinless cod, haddock, or pollock fillets
  • 2 teaspoons canola mayonnaise

Nutrition Information

  • calories 258
  • fat 9.4 g
  • satfat 1.1 g
  • monofat 5.7 g
  • polyfat 1.9 g
  • protein 33 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 419 mg
  • calcium 76 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place muffin pieces, almonds, and thyme in a mini food processor; pulse until coarse crumbs form. Heat oil in a medium skillet over medium heat. Add crumb mixture to pan, and stir to coat with oil; sprinkle with salt and pepper. Cook 3 minutes or until golden, stirring occasionally.

  3. While crumbs toast, arrange fish fillets on a parchment paper-lined baking sheet; spread 1/2 teaspoon mayonnaise over each fillet.

  4. Divide crumb mixture evenly over tops of fillets, patting lightly. Bake at 400° for 8 minutes or until fish is done.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.