Crunchy Baked Cod with Asparagus and Dijon Lemon Cream

Crunchy Baked Cod with Asparagus and Dijon Lemon Cream

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I adore a big plate of deep fried fish and chips – but let’s face it, deep fried fish just can’t be on the menu if you’re watching your weight.

I’m not saying you should never eat your favorite foods, just that they need to be a treat, not an every day event. I save my fish and chip cravings for a trip to the local seafood joint.

That doesn’t mean I can’t have some really great baked fish and chips. Panko bread crumbs are perfect for baking these meaty pieces of cod. It doesn’t get mushy when baked in the oven, so it’s almost the same fried fish experience I would have had if my fish were deep fried. Just a few thousand calories less!


  • 1 pound asparagus, Trimmed
  • 1 large egg, whipped
  • 2 tablespoons water
  • ½ tsp Dijon mustard
  • 1 tsp honey
  • 1 tablespoon lemon juice
  • 1 pound cod fillets, sliced into 1" pieces
  • 1 cup panko bread crumbs
  • 2 tablespoons thyme, minced
  • ½ teaspoon salt
  • ¼ tsp pepper
  • Dijon Lemon Cream
  • 8 tablespoons light sour cream
  • 1 tablespoon lemon juice
  • 1 tsp Dijon mustard
Read the whole recipe on Mother RImmy's Cooking Light Done Right