These fish fillets are quick to fix...and they bake in no time! Brushed with ranch salad dressing and coated with seasoned stuffing crumbs and parsley, the cod fillets are moist and flavorful. Our Test Kitchen sized the recipe to feed just two.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.