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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

cup Vegenaise
2 garlic cloves, grated or finely minced
Juice of a lemon
2 teaspoons agave nectar (or sugar)
teaspoon kosher or fine sea salt
teaspoon pepper
6 8 chives, minced (about 2 tablespoons)
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 cups gluten free kettle cooked salt and vinegar potato chips (a 2 ounce bag), crushed

1. Prepared the sauce by combining the cup Vegenaise, garlic, lemon juice, agave, teaspoon salt, 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 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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