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Ingredients
- Nonstick cooking spray
- 2 cups panko breadcrumbs
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon ground celery seed
- ¼ cup mayonnaise
- ¼ cup plain, nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemongrass paste
- 1 tablespoon garlic blend paste
- 1 tablespoon prepared horseradish
- 2 tablespoons olive oil
- 4 (6-oz) cod fillets
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Preheat oven to 400˚F. Coat baking dish with spray; set aside.
- Combine in medium bowl: breadcrumbs, basil, oregano, dill, and celery seed until blended. Combine in separate bowl: mayonnaise, yogurt, mustard, lemongrass, garlic, and horseradish until blended.
- Heat oil in large sauté pan over high 2–3 minutes. Season cod with salt and pepper. Place cod into pan and sear 5 minutes. Transfer cod to prepared baking dish, seared side up. Spread mayonnaise mixture evenly on top of fillets, then garnish evenly with breadcrumb mixture until covered.
- Bake 8–10 minutes until 145˚F (and opaque and separates easily). Serve immediately.
Amount per ¼ recipe serving: Calories 420, Total Fat 22g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 1070mg, Total Carb 23g, Fiber 0g, Sugars 2g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%