Creole Cod

It’s official: we love cod. I have made it a couple times, and it’s always fantastic. The texture is perfect, and it’s mild flavor lends itself well to practically any recipe. As far as this particular dish, it fell a little flat. I expected it to be much spicier than it actually was, and it was pretty salty. I had trouble finding “creole seasoning” so I ended up with this huge can of what I can only assume is cheap spices, so I will definitely try this recipe again with a higher quality seasoning blend. Otherwise, it was a big hit. Ryan’s only complaint is that he wanted another piece. I give it four stars.

Creole Cod

2 teaspoons olive oil
2 teaspoons dijon mustard
½ teaspoon salt
½ teaspoon creole seasoning
2 fillets cod
1 spray cooking spray
1 tablespoon lemon juice
2 tablespoons parsley, chopped

Preheat oven to 400.

Combine first 4 ingredients; brush evenly over fish.

Place fish on a foil-lined baking sheet coated with cooking spray. Bake at 400 for 17 minutes or until fish flakes easily when tested with a fork. Drizzle juice evenly over fish; garnish with parsley, if desired.

Source: Cooking Light

2 servings | 3 POINTS

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December 7, 2008. recipes.

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