Recipe

Horseradish Crusted Cod With Lemon Roasted Potatoes Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 2 months ago Found this great recipe and photo in Fresh magazine. Haddock or Halibut are good alternatives if you don't care for cod. The high cooking temperature concentrates the flavor and ensures a nice crust. Prep:20m Cook:60m Servings:4	Pat2me
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Ingredients

1 1/4 lb red-skinned baby potatoes, scrubbed and sliced very thinly, about 1/8 inch (about 4 potatoes)

1 lemon wedge, about 1/4 lemon. thinly sliced widthwise, discarding seeds and ends

1 Tbl olive oil

3 garlic cloves. minced and divided

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

3/4 C Panko crumbs

2 Tbl minced fresh parsley, divided

3 Tbl drained prepared horseradish, divided

3Tbl reduced fat mayonnaise

1 Tbl Dijon mustard

1 Tbl lemon juice

4 Skinless cod fillets, about 6ounces each, 1 1/4 to 1 1/2 inches thick

Directions

Adjust oven rack to upper third postion and preheat oven to 425F

Spray a 9 x13 baking dish with cooking spray

Add potatoes. lemon slices, olive oil, 2 cloves of the garlic. 1/2 tsp salt and 1/4 tsp black pepper and spread around the baking dish so potatoes are evenly layered

Roast at 425F for 40 minutes, turning potatoes with a spatula after 20 minutes

While potatoes are cooking, toss breadcrumbs with 1 Tbl of the parsley adn I Tbl of the horseradish in a small bowl

In a separate bowl, mix remaining ingredients, except for salt and pepper

Pat cod dry with paper towels and then season with remaining 1/2 tsp salt and 1/4 tsp pepper

Brush tops and sides with mayonnaise mixture and sprinkle and press breadcrumbs into mayonnaise

After the potatoes have cooked for 40 minutes, place fillets on top of potatoes, return to oven and cook another 13 to 17 minutes or until fish flakes easily when prodded with a paring knife

Serve immediately from the baking dish

Note: if ends of fillets are small, fold under to make fish as uniform as possible in thickness

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