4 Ingredient Horseradish Crusted Cod

Step 1: Fish ... The first thing, is to let your fish come to almost room temp. You never want to cook with cold fish. Next, season your fish with salt and pepper on the top only; and, 'slather' 1 tablespoon of the creamy horseradish over the top of each filet.

Step 2: Lemons ... Zest 1 lemon, and transfer 1 tablespoon of the zest to a shallow dish; then cut that lemon in half. Slice the other lemon into 4 slices.

Step 3: Topping ... Add the croutons to a ziploc bag, and using a meat mallet, rolling pin, or even the palm of your hand; crunch up the croutons. You don't want them too fine; I actually prefer to use my hand to do this. Then, add the crushed croutons to the dish with the lemon zest, and mix to combine.

Step 4: Fish ... Press each fillet (the side of the fish coated with the horseradish) into the crumbs. And press firmly to make sure it is well coated. Add the fillets, crust side up on a baking sheet, lined with foil or parchment paper; and sprayed with a non-stick spray for easy clean up.

Step 5: Bake ... Add the lemon slices around the fish - they get very sweet as they bake. Then, in a 425 degree oven, middle shelf; bake for 10-20 minutes. Obviously, the thickness of the fish will alter cooking times. You want the fish, firm, and no longer transparent. However, if using salmon, I prefer it medium. But, for Cod, I like it cooked through, but still moist and tender. A general rule is approximately 10-12 minutes per inch, in a 425 degree oven. My fish took 13 minutes, and it was just about 1" thick.

Step 6: Serve ... It's done! Plate the fish, and squeeze the cut lemon over the fish. Also, add the cooked lemon slices on the side, or on top of the filet if you want. Rice pilaf, and fresh sauteed or steamed broccoli or green beans, makes for a quick easy dinner. ENJOY!