Complete the entrée with roasted red-skinned potatoes and boiled green beans. Serve pumpkin cheesecake for dessert.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3/4 cup herb-seasoned dry stuffing mix
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 12-ounce cod fillet, quartered
3 tablespoons butter, melted
Lemon wedges
Preparation
Step 1
Preheat oven to 425°F. Place stuffing mix, parsley and lemon peel in processor and grind finely. Transfer crumb mixture to plate. Sprinkle fish with salt and pepper; brush with melted butter. Roll fish in crumb mixture to coat completely.
Step 2
Arrange fish on small baking sheet. Drizzle with any remaining butter. Bake fish until crumb crust is golden and fish is just opaque in center, about 15 minutes. Divide fish between 2 plates. Garnish with lemon wedges.
