Crunchy Baked Cod With Asparagus and Dijon Lemon Cream


Photo: Kristi Rimkus
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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

Tools

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About

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

Tags:

light recipes
recipes
cooking light
healthy cooking
baked cod recipes
cod recipes
healthy recipes

Yield:

4.0

Added:

Thursday, May 13, 2010 - 7:01am

Creator:

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