recipe found in Better Homes and Gardens March 2008
|A very healthy, tasty meal! YUM! Will be making this again!|
4 skinless cod fillets (1-1/2 lb.)
1/3 cup panko (Japanese-style) bread crumbs
1/4 cup finely shredded Parmesan cheese
1 10 ounce julienned carrots (3 cups)
1 tablespoon butter
3/4 teaspoon ground ginger
Mixed fresh salad greens
1. Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish; place on baking sheet. Season with salt and pepper. In small bowl stir together crumbs and cheese; sprinkle on fish. Bake, uncovered, 4 to 6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
2. Meanwhile, in a large skillet bring 1/2 cup water to boiling; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens. Makes 4 servings.
Karl's reaction: "Whoa! This is top three fo' sho babe. Fo sho! It's so good. Was it hard to make? Can you make it again?"
My take: This was VERY easy to make and yes, turned out rather delicious. I will be making this again. A very healthy fish recipe! YAY!