1/2 cup reduced-fat Thousand Island salad dressing
1 egg, lightly beaten
1/4 teaspoon salt
1/2 cup dry Italian-style breadcrumbs
1 1/2 pounds cod fish fillets (about 4
1/4 teaspoon chili powder
Heat oven to 450 degrees F.
For sauce, thinly slice green onion with Chef's Knife. Press garlic into
Prep Bowl using Garlic Press. Add onion, salad dressing, chili powder and cayenne
pepper; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend.
For cod fillets, lightly beat egg in Small Batter Bowl using Stainless Mini
Combine breadcrumbs, chili powder and salt in shallow dish. Dip fillets
into egg, then into breadcrumb mixture, coating evenly. Arrange fillets on Medium
Bar Pan; lightly spray with nonstick cooking spray.
Bake for 15-18 minutes or until cod flakes easily with a fork.