Fresh Dish Foodie Whitney has a fish recipe so full of flavor it will impress the whole family. This weeknight recipe can be found in our Gatherings Healthy 2022 magazine.
Ingredients:
- Nonstick cooking spray
- 1 cup chopped pecans
- ½ cup panko breadcrumbs
- 3 tbsp chopped fresh parsley
- 8 skinless cod fillets (about 5 ounces each)
- 1 tsp salt
- 1 tsp black pepper
- ½ cup honey mustard
- 3 large carrots, thinly sliced diagonally
- 1 small leek, halved lengthwise, then sliced crosswise (about ½ cup)
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
Directions:
Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. In wide, shallow dish, stir pecans, breadcrumbs, and 2 tablespoons parsley. Place cod in single layer on 1 prepared pan; sprinkle with ½ teaspoon each salt and pepper. Brush cod with honey mustard; press pecan mixture into cod.
On second prepared pan, toss carrots, leek, onion, oil, remaining 1 tablespoon parsley, and ½ teaspoon each salt and pepper; bake cod and vegetables 13 minutes or until internal temperature of cod reaches 145° and vegetables are tender-crisp, stirring vegetables once. Makes about 5¼ cups vegetables.
Serve cod with vegetables.
