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Author Notes: Back in the days when I worked in group homes supporting people with disabilities, fish was often on the menu. I came across this idea of mixing Parmesan and mayo way back then and I’m happy to see it crop up once in a while on the internet as a good way to serve fish. Trust me, this sounds fancy, but it is really simple and fast.
The Parmesan, Dijon and mayo crust not only provides lots of flavor, but it helps keep the fish moist and tender. I like that all the flavors come together and no one flavor overpowers the dish. —Vicki Amsinger
- 2/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 1 garlic clove, peeled, but left whole
- 2 cups cherry tomatoes
- 1/4 cup thinly sliced onion
- 1 cup corn kernels, thawed if frozen
- 1 cup shelled edamame, thawed if frozen
- salt and pepper to taste
- 4 cod fillets
- salt and pepper again, to taste
- Preheat the oven to 375 degrees F.
- Mix the mayonnaise, Dijon, parmesan, zest and garlic salt together in a small bowl. Set aside.
- Heat the oil in a large skillet on medium high heat. Toss in the tomatoes, garlic clove, onions, corn and edamame. Season with salt and pepper and add the water. Cook, stirring often, until the tomatoes burst, about 8-10 minutes. Remove and discard the garlic clove. Remove the skillet from heat and keep warm.
- Season the cod fillets with salt and pepper on both sides and place on a parchment lined baking sheet that has been sprayed with cooking spray. Place ¼ of the Parmesan-Dijon topping on each filet and bake for 8 minutes if they are thin, 10 if they are thick. Turn the oven heat up to broil and broil for 2 minutes or until the topping becomes lightly golden.
- Serve each fillet on a bed of the burst tomato mixture.