Ingredients
1 multigrain English muffin, torn into pieces
1/4 cup sliced almonds
1 teaspoon fresh thyme
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) fresh skinless cod, haddock, or pollock fillets
2 teaspoons canola mayonnaise
Preparation
1. Preheat oven to 400°.
2. Place muffin pieces, almonds, and thyme in a mini food processor; pulse until coarse crumbs form. Heat oil in a medium skillet over medium heat. Add crumb mixture to pan, and stir to coat with oil; sprinkle with salt and pepper. Cook 3 minutes or until golden, stirring occasionally.
3. While crumbs toast, arrange fish fillets on a parchment paper-lined baking sheet; spread 1/2 teaspoon mayonnaise over each fillet.
4. Divide crumb mixture evenly over tops of fillets, patting lightly. Bake at 400° for 8 minutes or until fish is done.
Cooking Light DT
