Crispy Pacific Cod

Well if you made Uncle Mike's Cheese Frenchies you might be wondering what you can do with your extra cornflakes...

When I got my Real Simple Magazine this month there was a recipe to make healthy fish sticks. Matt loves fish & chips so we gave it a try. I changed the recipe up a little from their version, but if you prefer to make theirs the recipe is on their website. Real Simple is one of my favorite magazines & their recipes are always quick to make after work.

1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces 2 tablespoons olive oil

1/2 cup corn flakes, crushed

1 small head broccoli, cut into 1/2-inch florets

4 tablespoons unsalted butter

Cavender's

1/4 cup grated Parmesan

Heat oven to 400° F.Dip the cod in the oil and season with Cavender's. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes. Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Pour over broccoli, stir in the Parmesan and shake some Cavender's on top. Divide the fish and broccoli among individual plates. I served with cocktail sauce for the fish.