This delightful entrée is delicious and easy. Just prepare ahead and cook to order. Fresh and light, it also follows the healthy trend crusty codconsumers follow in September of getting back to healthy eating and routine of back to school.
  • 4 cod tails #42305
  • 1 cup panko bread crumbs #09041
  • 2 tsp dry dill or parsley #13946
  • 1/4 cup mayonnaise #05165
  • 1 Tlbs Dijon mustard #07100
  • 1 Tlbs fresh lemon juice #10262
  • Salt & Pepper to taste
  • lemon wedges for garnish

1 - Preheat oven to 450 degrees.
2 - Toss the panko crumbs with 1/2 of the dill. In a separate bowl,
     mix the remaining dill, mayonnaise, mustard and lemon juice together.
3 - Pat the cod dry with paper towels, then season with salt and pepper.
4 - Lay the cod in a baking dish sprayed with cooking spray.
5 - Coat the tops and sides of the fish with the mayonnaise mixture.
6 - Sprinkle and press the crumbs into the mayonnaise.
7 - Bake on middle rack until the crumbs are golden brown and the fish flakes apart, about 15 minutes.
8 - Serve with rice, steamed veggies and lemon wedges on the side.
5oz Serving Cost
Crusted Cod  $2.45
Suggested sell $11.99
Profit - $8.14
(with a provision of 1.40
for coating, rice, veggies & roll)

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