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Horseradish-Crusted Cod with Lemon Roasted Potatoes

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Servings: Serves 4

Cook Time: 40 minutes

Prep Time: 20 minutes

Ingredients

Horseradish-Crusted Cod with Lemon Roasted Potatoes
15 whole new red potato scrubbed, sliced very thin
1 whole lemon, sliced
1 tablespoon Olive oil
3 each Fresh garlic cloves, minced
1 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
3/4 cup Panko bread crumbs
2 tablespoon Parsley, fresh, minced
3 tablespoon drained, prepared Horseradish
3 tablespoon Reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Lemon juice, fresh
4 each skinless cod fillets

Directions

Cooking on high heat concentrates the fish's flavor and ensures a super crisp topping. The earthy rich flavor of the potatoes is the perfect foil for the spicy horseradish crusted fish.
Note: Haddock and halibut are good alternatives to the cod. If some of the fish pieces are thin, they should be folded to make thicker pieces. Recipe may be halved and fish may be frozen.
Note: Lemon slices - use about 1/4 of a whole lemon thinly sliced widthwise (discard ends and seeds).
1. Adjust oven rack to upper third position and preheat oven to 425 degrees.
2. Spray a 9-by-13-inch baking dish with vegetable cooking spray. Add potatoes, lemon slices, olive oil, 2 cloves of garlic, 1/2 tsp. of the salt, and 1/4 tsp. of the black pepper and spread around baking dish so potatoes are evenly layered Roast at 425 degrees for 40 minutes, turning potatoes with a spatula after 20 minutes.
3. While the potatoes are cooking, toss breadcrumbs with 1 Tbsp. of the parsley and 1 Tbsp. of the horseradish in a small bowl. In a separate bowl, mix remaining 1 Tbsp. parsley and 2 Tbsp. horseradish with the mayonnaise, mustard, lemon juice, and remaining clove of garlic.
4. Pat cod dry with paper towels, and then season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Brush tops and sides of fish with mayonnaise mixture, and sprinkle and press breadcrumbs into mayonnaise.
5. After the potatoes have cooked for 40 minutes, place fish on top of potatoes and return to oven to cook until fish flakes apart when gently prodded with a paring knife, about 13 to 17 minutes. Serve immediately from the pan.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 359 kcal (17%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 9 g (45%)
Cholesterol 104 mg (34%)
Sodium 975 mg (40%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 7 g (28%)
Protein 52 g (86%)
Vitamins
Vitamin A 284 IU (5%)
Vitamin C 14 mg (23%)
Minerals
Calcium 101 mg (2%)
Iron 11 mg (18%)

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