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.
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
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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