Horseradish-Crusted Cod with Lemon Roasted Potatoes Recipe | Battered/Breaded | Hannaford

Name: Horseradish-Crusted Cod with Lemon Roasted Potatoes Recipe | Battered/Breaded | Hannaford
Ingredients: Ingredients Cooking on high heat concentrates the fish's flavor and ensures a super crisp topping. The earthy rich flavor of the potatoes is the perfect foil for the spicy horseradish crusted fish.1 1/4 lb. red -skinned potatoes, scrubbed and sliced very thin, about 1/8 inch thick (about 4 potatoes)1 lemon wedge, about 1/4 lemon, thinly sliced widthwise (discard ends and seeds)1 Tbsp. olive oil3 cloves garlic, minced and divided1 tsp. kosher salt, divided1/2 tsp. freshly ground black pepper, divided3/4 cup Panko bread crumbs (found in the International aisle)2 Tbsp minced fresh parsley, divided3 Tbsp. drained prepared horseradish, divided3 Tbsp. reduced-fat mayonnaise1 Tbsp. Dijon mustard1 Tbsp. Lemon juice4 skinless cod fillets, about 6 oz. each, 1 1/4 to 1 1/2 inches thick + Add to Shopping List; Ingredients Cooking on high heat concentrates the fish's flavor and ensures a super crisp topping. The earthy rich flavor of the potatoes is the perfect foil for the spicy horseradish crusted fish.1 1/4 lb. red -skinned potatoes, scrubbed and sliced very thin, about 1/8 inch thick (about 4 potatoes)1 lemon wedge, about 1/4 lemon, thinly sliced widthwise (discard ends and seeds)1 Tbsp. olive oil3 cloves garlic, minced and divided1 tsp. kosher salt, divided1/2 tsp. freshly ground black pepper, divided3/4 cup Panko bread crumbs (found in the International aisle)2 Tbsp minced fresh parsley, divided3 Tbsp. drained prepared horseradish, divided3 Tbsp. reduced-fat mayonnaise1 Tbsp. Dijon mustard1 Tbsp. Lemon juice4 skinless cod fillets, about 6 oz. each, 1 1/4 to 1 1/2 inches thick + Add to Shopping List

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Horseradish-Crusted Cod with Lemon Roasted Potatoes Recipe | Battered/Breaded | Hannaford

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Ingredients Cooking on high heat concentrates the fish's flavor and ensures a super crisp topping. The earthy rich flavor of the potatoes is the perfect foil for the spicy horseradish crusted fish.1 1/4 lb. red -skinned potatoes, scrubbed and sliced very thin, about 1/8 inch thick (about 4 potatoes)1 lemon wedge, about 1/4 lemon, thinly sliced widthwise (discard ends and seeds)1 Tbsp. olive oil3 cloves garlic, minced and divided1 tsp. kosher salt, divided1/2 tsp. freshly ground black pepper, divided3/4 cup Panko bread crumbs (found in the International aisle)2 Tbsp minced fresh parsley, divided3 Tbsp. drained prepared horseradish, divided3 Tbsp. reduced-fat mayonnaise1 Tbsp. Dijon mustard1 Tbsp. Lemon juice4 skinless cod fillets, about 6 oz. each, 1 1/4 to 1 1/2 inches thick + Add to Shopping ListIngredients Cooking on high heat concentrates the fish's flavor and ensures a super crisp topping. The earthy rich flavor of the potatoes is the perfect foil for the spicy horseradish crusted fish.1 1/4 lb. red -skinned potatoes, scrubbed and sliced very thin, about 1/8 inch thick (about 4 potatoes)1 lemon wedge, about 1/4 lemon, thinly sliced widthwise (discard ends and seeds)1 Tbsp. olive oil3 cloves garlic, minced and divided1 tsp. kosher salt, divided1/2 tsp. freshly ground black pepper, divided3/4 cup Panko bread crumbs (found in the International aisle)2 Tbsp minced fresh parsley, divided3 Tbsp. drained prepared horseradish, divided3 Tbsp. reduced-fat mayonnaise1 Tbsp. Dijon mustard1 Tbsp. Lemon juice4 skinless cod fillets, about 6 oz. each, 1 1/4 to 1 1/2 inches thick + Add to Shopping List

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