November 10, 2018
I love this recipe and wanted to share it, especially with cooks who want to limit sodium. If you can use salt, sprinkle away.
Serves three, depending on portion size.
Oven: preheat to 425 degrees
Pan: 13" x 9" x 2" prepped with cooking spray
1 pound wild-caught frozen cod fillets (no need to defrost), about 3 fillets Black pepper (salt optional) 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 2 tablespoons capers (for lower sodium, rinse if cured in brine) 2 tsp. dried dill weed, or 1 tablespoon chopped fresh dill 1 bag Zapp's No Salt-Added potato chips, crushed (or 2 cups crushed chips of another low-sodium brand, about 5 oz.)
Instructions: Place frozen cod fillets in prepared pan. Sprinkle with black pepper (salt optional).
Mix all remaining ingredients EXCEPT chips in a small bowl, then spread sauce evenly atop each fillet. Top with crushed chips.
Bake in 425-degree oven for 20-25 minutes, or until top is golden brown and thickest fillet flakes easily when fork is inserted. NOTE: If using thawed fillets, reduce cooking time by a few minutes.
TIPS: Be sure fish flakes easily. If not, put it back in the oven for a bit until it is DONE. Ovens vary. Your bake time may be less or more. I use a convection oven.
Let me know how you like this.
Again, many thanks for following me, and especially for reading and rating my work!