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pine nuts lemon juice fresh parsley POUPON olive oil fresh rosemary lemon zest fresh garlic salt cod fillets
Viewed: 46 - Published at: 3 years agoIngredients
- 2 cups pine nuts, toasted
- 6 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/4 cup fresh parsley, chopped
- 3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
- 2-1/2 Tbsp. GREY POUPON Country Dijon Mustard
- 2 Tbsp. olive oil
- 2 Tbsp. fresh rosemary, chopped
- 2 Tbsp. lemon zest, grated Safeway 4 ct For $5.00 thru 02/09
- 1 Tbsp. minced fresh garlic
- to taste salt and pepper
- 24 each cod fillets (3-1/2x3 inches)
Method
- Place pine nuts in food processor (or in mini food processor for trial recipe).
- Process, using pulsing action, until finely ground.
- Add all remaining ingredients except fish.
- Process just until blended.
- (Mixture will not be smooth.)
- Cover and refrigerate until ready to use.
- Place fish in single layer in lightly oiled full-sheet pan (or in oiled half-sheet pan for trial recipe).
- Sprinkle lightly with salt and pepper.
- Spread each with 2 Tbsp.
- of the pine nut mixture.
- Bake in 325 degrees F-convection oven 8 to 10 min.
- or until fish flakes easily with fork and topping is lightly browned.
