- Total time 30 minutes
- Portion size 4 servings
Preheat oven to 425°F. In skillet set over medium heat, melt butter until foamy. Add capers and garlic; cook for 2 minutes. Add corn flakes, panko, Parmesan and dill. Cook, stirring, until panko is lightly toasted, about 2 minutes. Season with salt and pepper to taste. Remove from heat.
Place cod on parchment paper-lined baking sheet; Season with salt and pepper. Brush with Dijon.
Sprinkle panko mixture generously over fish, pressing down gently to adhere. Bake until fish is cooked through, about 15 minutes.
Meanwhile, in bowl, combine yogurt, mayonnaise, pickles, capers and dill. Juice one-half of lemon; stir enough lemon juice into sauce to taste. Season with salt and pepper. Cut remaining lemon half into wedges. Serve fish with sauce and lemon wedges.
Test Kitchen Tip: Serve the fish with a tossed salad of your favourite greens.
Nutritional facts PER SERVING: about
- Calories 420
- Total fat 15 g
- Saturated fat 6 g
- Cholesterol 90 mg
- Sodium 750 mg
- Total carbohydrate 33 g
- Fibre 1 g
- Sugars 3 g
- Protein 38 g