C’mon Taste of Home Test Kitchen, couldn’t you have come up with a catchier, more inspired name for this fish than “Baked Cod?” This fish was so delicious, and calling it something more interesting might just get it the attention it deserves. A couple of simple ingredients and a fuss-free cooking method combined to make this a recipe I’ll surely return to. I did adapt it a bit to suit my preferences – I used mayonnaise instead of the ranch dressing (I don’t even use the stuff) to which I added some fresh minced garlic. I gave the fish a sprinkle of salt and pepper before I coated it with the mayonnaise mixture. Rather than spritzing the coated filets with “refrigerated butter-flavored spray” (ewww) I spritzed them with olive oil. I didn’t want soggy bottoms on the fish so I set them on a rack on a baking sheet. The herb seasoned croutons (great crushed in meatloaf too, by the way) lent great flavor and the mayo kept the fish good and moist. When it was done the fish wasn’t as nicely golden brown as I would have liked but a quick finish under the broiler took care of that. I served this with “Olive and Red Pepper Linguine” and “Parmesan Tomatoes,” recipes also from this site. The meal was a winner.
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C’mon Taste of Home Test Kitchen, couldn’t you have come up with a catchier, more inspired...