Crispy Cod with Veggies Recipe

5 4 3
Crispy Cod with Veggies Recipe
Crispy Cod with Veggies Recipe photo by Taste of Home
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Crispy Cod with Veggies Recipe

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5 4 3
Publisher Photo
Take the chill off brisk evenings and warm body and soul with this light but nourishing entree from our Test Kitchen. Round out the meal with a loaf of crusty bread.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups broccoli coleslaw mix
  • 1/2 cup chopped fresh tomato
  • 4 teaspoons chopped green onion
  • 2 garlic cloves, minced
  • 2 cod fillets (6 ounces each)
  • Pepper to taste
  • 1/4 cup crushed potato sticks
  • 3 tablespoons seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons butter, melted

Directions

In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11-in. x 7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper.
Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Crispy Cod with Veggies in Cooking for 2 Fall 2006, p14

Nutritional Facts

1 each: 316 calories, 12g fat (6g saturated fat), 89mg cholesterol, 445mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat, 1/2 starch.

  • 2 cups broccoli coleslaw mix
  • 1/2 cup chopped fresh tomato
  • 4 teaspoons chopped green onion
  • 2 garlic cloves, minced
  • 2 cod fillets (6 ounces each)
  • Pepper to taste
  • 1/4 cup crushed potato sticks
  • 3 tablespoons seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons butter, melted
  1. In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11-in. x 7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper.
  2. Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Crispy Cod with Veggies in Cooking for 2 Fall 2006, p14

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Reviews forCrispy Cod with Veggies

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alleytt User ID: 5891646 157414
Reviewed Jun. 10, 2011

"I soaked fish overnight in buttermilk, used crushed frenchfried onions, increased cheese and misted with lemon juice the last few minutes of cooking."

MY REVIEW
joyfulstamper User ID: 1358576 107901
Reviewed Nov. 26, 2010

"I have meant to rate this recipe for a long time - as my husband & I have been making this for several years. It is an AWESOME recipe and a definite staple in our home. HIGHLY recommend it!!"

MY REVIEW
angiemason User ID: 3529180 161211
Reviewed Mar. 30, 2010

"SO good! I crushed potato chips instead of the potato stick things and it was excellent!"

MY REVIEW
bb2_ User ID: 2751158 80071
Reviewed Feb. 11, 2008

"My husband and I do not eat fish so I could not rate this dish with a fair result"

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