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  • Fish
  • 2 tablespoons Food Club lite mayonnaise
  • 3 teaspoons chopped fresh Italian parsley leaves
  • 3 teaspoons Creole seasoning
  • ½ teaspoon Dijon mustard
  • ¾ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • Nonstick cooking spray
  • 4 Foley Fresh hake fillets (about 1½ pounds)
  • Tomato Corn Relish
  • 1 teaspoon Food Club canola oil
  • 1 medium celery rib, diced
  • 1 medium yellow onion, diced
  • ½ green bell pepper, diced
  • 2 cups Food Club frozen whole kernel corn
  • 2/3 cup quartered grape tomatoes
  • 1 dash hot sauce


  1. Prepare Fish: Preheat oven to 375°. In small bowl, combine mayonnaise, 1 teaspoon parsley, ¾ teaspoon Creole seasoning and mustard. In separate small bowl, combine breadcrumbs with cheese.
  2. Spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. Arrange fish in baking dish. Spread mayonnaise mixture evenly over fish, then sprinkle with panko mixture, patting lightly so panko adheres. Bake 25 minutes or until fi sh turns opaque throughout and reaches an internal temperature of 145°.
  3. Meanwhile, prepare Tomato-Corn Relish: In large skillet, heat oil over medium-high heat. Add celery, onion and bell pepper, and cook 3 minutes, stirring occasionally. Stir in corn, tomatoes and remaining 2¼ teaspoons Creole seasoning, and cook 2 to 3 minutes or until vegetables are tender and heated through, stirring frequently. Remove skillet from heat. Stir in remaining 2 teaspoons parsley and hot sauce. Top fish with relish to serve.

  • 330 Calories
  • 9g Fat (2g Saturated)
  • 87mg Cholesterol
  • 377mg Sodium
  • 35g Carbohydrates
  • 5g Fiber
  • 30g Protein