Roasted Cod with Almond-Thyme Breadcrumbs
- 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
- 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
Preheat oven to 400°.
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.
While crumbs toast, arrange fish fillets on a parchment paper-lined baking sheet; spread 1/2 teaspoon mayonnaise over each fillet.
Divide crumb mixture evenly over tops of fillets, patting lightly. Bake at 400° for 8 minutes or until fish is done.
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