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Crispy Cod with Veggies

 Crispy Cod with Veggies
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.
2 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 fillet with 1 cup vegetables equals 316 calories, 12 g fat (6 g saturated fat), 89 mg cholesterol, 445 mg sodium, 18 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat, 1/2 starch.

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Crispy Cod with Veggies (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.