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Baked Salt and Vinegar Cod Recipe Recipe


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     Baked Salt and Vinegar Cod Recipe

Category   Entrees - Maindishes
Sub Category   Gluten-Free

¾ cup Vegenaise
2 garlic cloves, grated or finely minced
Juice of ½ a lemon
2 teaspoons agave nectar (or sugar)
½ teaspoon kosher or fine sea salt
¼ teaspoon pepper
6 – 8 chives, minced (about 2 tablespoons)
¼ of a cucumber (about 3 inches) – peeled
Four 4 ounce cod filets
2 teaspoons Vegenaise (I use soy free)
Kosher salt and freshly ground black pepper
2 ½ cups gluten free kettle cooked salt and vinegar potato chips (a 2 ounce bag), crushed

1. Prepared the sauce by combining the ¾ cup Vegenaise, garlic, lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and minced chives in a mixing bowl. Grate the peeled cucumber into a paper towel and squeeze out all the juice. Stir into the sauce mixture, place in a serving dish, cover and refrigerate until serving time. Can be made a day or two ahead.
2. For the fish, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicon baking mat.
3. Arrange the fish filets on the prepared baking sheet and sprinkle with a small pinch of salt and a large pinch of pepper then brush each fillet with ½ teaspoon of Vegenaise. Top the fish filets with the crushed potato chips, gently pressing them down. Bake for 10 minutes or until the fish flakes easily with a fork.
Serve with the sauce.

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