CRISPY COD WITH VEGGIES

By curly

Ingredients

• 2 cups broccoli coleslaw mix
• 1/2 cup chopped fresh tomato
• 4 teaspoons chopped green onion
• 2 garlic cloves, minced
• 2 cod fillets (6 ounces each)
• Pepper to taste
• 1/4 cup crushed potato sticks
• 3 tablespoons seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons butter, melted

Details

Servings 2

Preparation

Step 1

In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11-in. x 7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper.

Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets.

Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork.

Nutritional Facts
1 fillet with 1 cup vegetables equals 316 calories, 12 g fat (6 g saturated fat), 89 mg cholesterol, 445 mg sodium, 18 g carbohydrate, 3 g fiber, 34 g protein.