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Breadcrumb-Crusted Cod

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Servings 2

Ingredients
  

  • 1/4 cup of fine dry breadcrumbs
  • 1 small clove of garlic minced
  • 1 tablespoon of Olive Oil Marketplace Meyer Lemon EVOO purchase here
  • 2 tablespoons of plain Greek yogurt
  • 2 tablespoons of mayonnaise
  • 1 1/2 teaspoons of lemon juice
  • 1 1/2 teaspoons of chopped fresh tarragon or 1/2 teaspoon dried
  • Pinch of salt
  • 8-10 ounces of cod tuna, wild salmon or mahi-mahi, skinned if desired, cut into 2 portions
  • 2 lemon wedges for serving

Instructions
 

  • Preheat oven to 425°F.
  • Coat a small baking pan with cooking spray.
  • Combine breadcrumbs, garlic and oil in a small bowl.
  • Combine yogurt, mayonnaise, lemon juice, tarragon and salt in another small bowl.
  • Place fish on the prepared baking pan.
  • Spread 1 tablespoon of the yogurt sauce on each piece of fish, then pat 2 tablespoons of the breadcrumbs over it.
  • Bake the fish until opaque in the center and the breadcrumbs are golden, about 15 minutes.
  • Serve each portion with 1 tablespoon of the remaining sauce and a lemon wedge

Notes

In this quick baked fish recipe for two, a creamy spread of Greek yogurt and tarragon keeps cod moist and flavorful and helps keep the crispy breadcrumb topping in place. We like the delicate flavor of cod in this quick baked fish recipe for two, but any firm fish fillet can be used in its place.
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