WALNUT-CRUSTED COD (COD WITH BAKED POTATO)

Walnuts and a few pantry basics lend mild cod lots of flavor and texture. This dish is easy enough for a weeknight but dressed-up enough for dinner guests. If cod isn’t available, you can swap in another firm white fish, such as haddock, hake, or pollock. Per serving: 277 calories, 33 g protein, 3 g carbs, 15 g fat, 1 g fiber

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the walnuts, dill, lemon zest, garlic powder, paprika, and a pinch each of salt and pepper on a cutting board. Finely chop, turning the mixture over several times to make sure everything is incorporated. (Alternatively, if you have a small food processor, pulse the ingredients together until finely chopped and well combined.) In a cup, mix the mayonnaise and mustard. Thoroughly pat the fish dry, season all over with salt and pepper, and place on the baking sheet. Spread a very thin layer of the mustard mixture over each piece of fish. Divide the walnut mixture among the fish pieces, pressing it to adhere. Drizzle the fish with the oil. Bake until the fish is just cooked through (it should flake easily with a fork), 10 to 12 minutes.