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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

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

Step 4

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

Chef'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.

Ratings & Reviews

Easy and delicious!

carolfitz
May 28, 2015
Loved how easily this all came together! I used cod and it took about 10 minutes to bake in my oven.  My 5 year old said how much he liked the fish.  Thats a winner in my books! Thank you Cooking Light for never disappointing us! 

Very good

AKIRK82181
October 22, 2016
My family usually groans when I make fish for dinner but tonight my husband literally said, "Mmm good fish!" so winner!!  I used Tilapia and it took more like 12 minutes to cook completely.  Love the breadcrumb topping.  Would love to try this with halibut.

Super-easy

Elisa
October 17, 2015
Made suggested alternate version using sourdough & pecans.  Excellent

Tasty

Dee
August 13, 2015
This was an easy dish to make.  The almond-thyme breadcrumb topping was delicious.  I served it over a bed of arugula with a champagne pear vinaigrette.