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Potato Crusted Cod with Horseradish Sauce

Potato Crusted Cod with Horseradish Sauce

Brian Huonker

Ingredients

  • ½ low-fat mayonnaise
  • 2 tbs dijon mustard
  • 1 tb horseradish sauce
  • 1 tb chives (fresh minced)
  • 4 cod fillets (about 5 oz each)
  • 1 cup shredded potatoes (refrigerated)
  • ¼ salt
  • ½ black pepper
  • 2 tsps canola oil

Instructions

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  • 1
    Preheat oven to 400*F. Spray medium baking sheet with nonstick spray.
  • 2
    Stir together mayo, mustard, horseradish and chives in a small bowl. Transfer half of mayonnaise mixture to another small bowl and refrigerate, covered, until ready to serve.
  • 3
    Spread remaining mayo mixture evenly on top of fillets. Top each fillet with 1/4 cup of the potatoes, pressing to form even layer. Sprinkle potatoes with salt & pepper.
  • 4
    Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Carefully place 2 fillets, potato side down, in skillet and cook, without moving, until potatoes are set and browned, . ( do not be tempted to check them before they are done!) If potatoes begin to brown too quickly, reduce heat. Transfer fillets, crust side up, to prepared baking sheet. Repeat with remaining oil and fillets. Bake, without turning, until fish is just opaque in center, . Serve with reserved mayonnaise mixture.
  • 5
    5 PP for 1 fish fillet and 1 tbsp mayo mixture

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