Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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.

Laraine Perri
Recipe by Cooking Light June 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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.

Nutrition Facts

258 calories; fat 9.4g; saturated fat 1.1g; mono fat 5.7g; poly fat 1.9g; protein 33g; carbohydrates 9g; fiber 1g; cholesterol 73mg; iron 1mg; sodium 419mg; calcium 76mg.
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