THE CAPTAIN'S COD
This is a quick, easy way to make a fish dish with lots of flavor. The mayonnaise mixed with yogurt imparts a pleasant contrast without overpowering the fish, and a dash of herbs gives a finishing touch. 2 5-6 ounce fillets of cod (or haddock, halibut, or salmon) 4 teaspoons light mayonnaise 4 teaspoons low-fat, plain yogurt 2 teaspoons Dijon-style mustard 1/4 teaspoon prepared horseradish 1 teaspoon dry basil or tarragon (or use 1 tablespoon of fresh, minced leaves) 1 tablespoon or more seasoned bread crumbs 1 teaspoon olive oil
Combine mayonnaise, yogurt, mustard, horseradish, and tarragon or basil and spread over fish in baking dish with 1/2 inch water in the bottom. Sprinkle crumbs and olive oil over fish. Bake 20 to 25 minutes in oven preheated to 350 degrees F. Serves 2. BAKED BLUEFISH ITALIANO 2 5- or 6-ounce bluefish fillets 1 medium tomato 8 1/4-inch-thick slices pancetta (Italian bacon) 1/4 cup bread crumbs seasoned with Parmesan cheese, sage, salt, pepper, and oregano
Slice tomato into six 1/4-inch-thick slices. Place bluefish in baking dish with 1/2 inch water on bottom. Spread tomato over fish, then spread with pancetta. Sprinkle with seasoned bread crumbs. Bake 25 minutes in oven preheated to 375 degrees F. Serves 2.
