INGREDIENTS

• 4 6oz. Cod or other firm white fish fillets
• 1 Tbsp. Dijon Mustard
• Salt and Pepper to taste
• 1 Cup Hungry Jack Hashbrowns
• 2 Tbsp. Olive Oil
• Lemon Wedges

INSTRUCTIONS

1. Preheat the oven to 375ºF
2. Coat a baking sheet with nonstick cooking spray.
3. Brush Dijon mustard on both sides of fillets and season with salt and pepper.
4. Coat fish with hashbrown, pressing onto fish to help it stick.
5. In a large nonstick skillet over medium-high heat, heat olive oil and cook until the potato crust is golden brown on both sides.
6. Place cod on prepared baking sheet and bake for 5 minutes or until fish is cooked through and flakes easily.
7. Serve with lemon wedges.