Crunchy Baked Cod With Asparagus and Dijon Lemon Cream
By: Kristi Rimkus
Published: Thursday, May 13, 2010 - 7:01am

Ingredients




1 pound asparagus, Trimmed
1 large egg, whipped
2 tablespoons water
1/2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon lemon juice
1 pound cod fillets, sliced into 1″ pieces
1 cup panko bread crumbs
2 tablespoons thyme, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dijon Lemon Cream

8 tablespoons light sour cream
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preparation

1 Preheat oven to 450. 2 Spray cookie sheet with cooking spray and spread out asparagus. Sprinkle with a little salt and pepper. Roast for 15 minutes until crisp-tender. 3 Reduce oven heat to 400. 4 Combine egg, water, Dijon, honey and lemon juice in a small bowl. 5 Combine panko bread crumbs and thyme, salt and pepper in another medium bowl. 6 Dredge cod in egg mixture and then press firmly into panko crumbs and place on cookie sheet and spray with cooking spray. 7 Bake for 15 – 20 minutes until a knife inserted in the center just flakes the fish. 8 Serve with Dijon and Lemon Cream

About


Crunchy baked cod served with a lovely lemony, Dijon cream is delicious and saved you a few hundred calories over fried fish. Enjoy!