Parmesan Crusted Cod with Warm Potato Salad
A grown up take on a summertime classic! Warm potato salad dressed with a bright vinaigrette and fresh veggies take this simple meal to the next level.
- Preheat oven to 425°F. Prepare Gorton’s Parmesan Crusted Cod fillets according to package instructions.
- Add potatoes to a large sauce pan and cover fully with cold water. Bring to a boil.
- Decrease heat to simmer. Cook for 15 minutes or until potatoes are fork tender. Drain and set aside.
- In a large serving bowl, mix together bell pepper, snap peas, dill and olive oil.
- Add cooled potatoes to serving bowl, season to taste with salt and pepper. Serve warm.
- Serve with Gorton’s Parmesan Crusted Cod Fillets.
1 package Gorton’s Parmesan Crusted Cod Fillets
2 lbs. small potatoes
1 large red bell pepper thinly sliced
2 cups fresh sugarsnap peas, sliced lengthwise
1 large handful of fresh dill, coarsely chopped
2 tbsp. extra virgin olive oil
Salt and pepper, to taste
Parmesan Crusted Cod
Extra-large, wild caught Cod fillets in panko breadcrumbs.
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