Simple and delicious baked cod with a Kettle Chip crust
Serves 4
3 – 4 ounces plain gluten free Kettle cooked potato chips, crushed
2 Tablespoons minced fresh tarragon leaves
4 pieces fresh cod, about 6 ounces each
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
kosher salt and fresh ground pepper, to taste
1. Preheat Oven: Preheat oven to 450 degrees.
2. Prep Dish: Spread butter on bottom of 9 x 9 glass baking dish.
3. Make Coating: In a medium bowl, crush chips. Add chopped tarragon and toss to combine. Set aside.
4. Mix Mayonnaise: In another small bowl, combine mayonnaise, mustard and lemon juice and set aside.
5. Coat Fish: Salt and pepper fish. Place fish side by side in baking dish, crowding if necessary. Spread mayonnaise evenly over fish and sprinkle top with chip crumb mixture. Press down on crumbs to adhere to fish as needed.
6. Bake Fish: Bake fish for 15 to 20 minutes. Remove from oven and squeeze fresh lemon wedges over fish. Enjoy!
