Potato Crusted Cod with Coleslaw

Providing heart-healthy omega-3s, cod is a smart addition to your weeknight dinner rotation. Here, it’s uniquely coated with and herbed potato flake mixture instead of traditional breading.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • Simple Truth Organic™ All-Purpose Flour, for dredging
  • 1 package dried mashed potato flakes
  • 1⁄4 cup Italian parsley, chopped
  • 2 Simple Truth Organic™ Cage Free Grade A Large Brown Eggs, beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Simple Truth Organic™ Coconut Oil
  • 4 cod filets, thawed (if frozen)
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups prepared coleslaw
  • 1 lemon, cut into wedges


  • Preheat oven to 375°F. Line shallow baking pan with foil.
  • On one plate, place flour. On another plate, combine potato flakes and parsley. In shallow bowl, combine eggs and mustard.
  • Season fillets with salt and pepper. Dredge fillets with flour, dip in egg mixture and then coat with potato flake mixture.
  • In large pan or skillet over medium heat, cook fish in coconut oil, about 2 minutes per side until golden.
  • Transfer fish to baking pan; bake 4 minutes or until cooked through. Serve with coleslaw and lemon.