Ingredients Jump to Instructions ↓

  1. 4 large (about 8 ounces each) red potatoes , each cut lengthwise into 8 wedges

  2. 3 tablespoon(s) olive oil Salt and ground black pepper

  3. 1/3 cup(s) light mayonnaise

  4. 1/3 cup(s) plain nonfat yogurt

  5. 1 tablespoon(s) chopped fresh parsley leaves

  6. 1 tablespoon(s) capers , chopped

  7. 1 teaspoon(s) Dijon mustard with seeds

  8. 1 pinch(s) ground red pepper (cayenne)

  9. 3 tablespoon(s) all-purpose flour

  10. 1 tablespoon(s) cornmeal

  11. 1 1/2 pound(s) skinless cod fillets , cut into 3-inch chunks

  12. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In nonstick 15 1/2-inch by 10 1/2-inch jelly-roll pan (or pan lined with nonstick foil), toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated; spread in single layer. Roast potatoes, in lower third of oven, 30 to 35 minutes or until golden and tender, turning over once halfway through roasting. Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon, and ground red pepper. Makes 3/4 cup. In cup, combine flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; use to coat cod. In nonstick 12-inch skillet, heat remaining oil over medium-high heat. Add cod; cook 4 to 6 minutes or until cod turns opaque in center, turning over once. Serve with potatoes, tartar sauce, and lemon.


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