Potato-Crusted Cod with Horseradish Sauce with Sauteed Zucchini & Tomatoes with Cardamom

Serves 4
Prep Time: 16 (14 for fish, 2 for veggies), Cooking Time: 16 minutes

Cod ingredients:
1/2 cup low-fat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 cod fillets
1 cup refrigerated shredded potatoes
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons canola oil

1. Preheat over to 400*. Spray a medium baking sheet with nonstick spray.

2. Stir together mayonnaise, mustard, horseradish, and chives in a small bowl. Transfer half of mayonnaise mixture to another small bowl and refrigerate, covered, until ready to serve.

3. Spread remaining mayonnaise mixture evenly on top of fillets. Top each fillet with 1/4 cup of the potatoes, pressing to form even layer. Sprinkle potatoes with salt and pepper.

4. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat. Carefully place 2 fillets, potato side down, in skillet and cook, WITHOUT MOVING, until potatoes are set and browned, 6-8 minutes. Transfer fillets, crust side up, to prepared baking sheet. Repeat with remaining oil and fillets. Bake, without turning, until fish is just opaque in center, 8-10 minutes.

While fish is cooking in the skillet, you can prep the veggies. Once the fish is in the oven, use the same skillet to cook the vegetables.

Sauteed Zucchini and Tomatoes with Cardamom
1 tablespoon olive oil
3 medium zucchini, halved lengthwise and thinly sliced
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon black pepper
1 (14-ounce) can petite diced tomatoes, drained

1. Heat oil in large nonstick skillet over medium-high heat. Add zucchini, water, salt, cardamom and pepper. Cook, stirring often, until zucchini is softened and most of liquid is evaporated, about 7 minutes.

2. Add tomatoes to skillet and cook, stirring constantly, until heated through, about 2 minutes.

Served cod with reserved mayonnaise mixture and vegetables.

Results: Looks good, doesn't it? It was! I love hash browns, and this was an interesting way to serve them. The mayonnaise mixture on the fish wasn't spicy, but the sauce on the side was very spicy! I guess cooking it took some of the bite out of it? Anyway, it was still delicious, and the vegetables were good too.

P.S. Attention candle making companies...cardamom scented candles should be next on your list of things to do!