Baked Cod with Roasted Red Pepper Horseradish Sauce
Need a dairy free and pescatarian main course? Baked Cod with Roasted Red Pepper Horseradish Sauce could be an excellent recipe to try. One serving contains 227 calories, 32g of protein, and 3g of fat. This recipe serves 4. A mixture of cajun-seasoned snack mix, worcestershire sauce, garlic pepper seasoning, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the chex snack mix you could follow this main course with the Snack Mix Cookies as a dessert. If you like this recipe, you might also like recipes such as Roasted Cod With Tomatoes and Red Onion, 5-Minute Roasted Red Pepper Dip, and roasted tomato and red pepper dip.
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom.
Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce.
Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.