 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.Cheryl Woodson, Liberty, Missouri Ingredients:
1 can (6 ounces) lump crabmeat, drained |
1 plum tomato, seeded and diced |
1/2 cup grated parmesan cheese |
2 tablespoons drained capers |
2 tablespoons sherry or chicken broth |
1/2 teaspoon coarsely ground pepper |
4 cod fillets (5 ounces each) |
1/4 teaspoon salt |
snipped fresh dill |
Directions:
1. In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture.
2. Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill. Yield: 4 servings.
|
|