SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

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