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Horseradish-Crusted Cod with Lemon Roasted Potatoes
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.
1 1/4 lb. red -skinned potatoes, scrubbed and sliced very thin, about 1/8 inch thick (about 4 potatoes)
1 lemon wedge, about 1/4 lemon, thinly sliced widthwise (discard ends and seeds)
1 Tbsp. olive oil
3 cloves garlic, minced and divided
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
3/4 cup Panko bread crumbs (found in the International aisle)
2 Tbsp minced fresh parsley, divided
3 Tbsp. drained prepared horseradish, divided
3 Tbsp. reduced-fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Lemon juice
4 skinless cod fillets, about 6 oz. each, 1 1/4 to 1 1/2 inches thick
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Horseradish-Crusted Cod with Lemon Roasted Potatoes

Horseradish-Crusted Cod with Lemon Roasted Potatoes

Horseradish-Crusted Cod with Lemon Roasted Potatoes
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:40 minutes
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. 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