Parmesan-dijon Crusted Cod On Burst Tomatoes

 

Back in the days when I worked in group homes supporting people with disabilities, fish was often on the menu. I came across this idea of mixing Parmesan and mayo way back then and I’m happy to see it crop up once in a while on the internet as a good way to serve fish. Trust me, this sounds fancy, but it is really simple and fast. The Parmesan, Dijon and mayo crust not only provides lots of flavor, but it helps keep the fish moist and tender. I like that all the flavors come together and no one flavor overpowers the dish.

What you will need

2/3 cup mayonnaise

2 teaspoons Dijon mustard

1/2 cup grated Parmesan cheese

1/2 teaspoon lemon zest

1/2 teaspoon garlic salt

1 tablespoon olive oil

1 garlic clove, peeled, but left whole

2 cups cherry tomatoes

1/4 cup thinly sliced onion

1 cup corn kernels, thawed if frozen

1 cup shelled edamame, thawed if frozen

salt and pepper to taste

4 cod fillets

salt and pepper again, to taste

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