Parmesan-Dijon Crusted Cod On Burst Tomatoes

• 2/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon lemon zest
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 garlic clove, peeled, but left whole
• 2 cups cherry tomatoes
• 1/4 cup thinly sliced onion
• 1 cup corn kernels, thawed if frozen
• 1 cup shelled edamame, thawed if frozen
• salt and pepper to taste
• 4 cod fillets
• salt and pepper again, to taste

1. Preheat the oven to 375 degrees F.
2. Mix the mayonnaise, Dijon, parmesan, zest and garlic salt together in a small bowl. Set aside.
3. Heat the oil in a large skillet on medium high heat. Toss in the tomatoes, garlic clove, onions, corn and edamame. Season with salt and pepper and add the water. Cook, stirring often, until the tomatoes burst, about 8-10 minutes. Remove and discard the garlic clove. Remove the skillet from heat and keep warm.
4. Season the cod fillets with salt and pepper on both sides and place on a parchment lined baking sheet that has been sprayed with cooking spray. Place 1/4 of the Parmesan-Dijon topping on each filet and bake for 8 minutes if they are thin, 10 if they are thick. Turn the oven heat up to broil and broil for 2 minutes or until the topping becomes lightly golden.
5. Serve each fillet on a bed of the burst tomato mixture.

mayonnaise, mustard, parmesan cheese, lemon zest, garlic salt, olive oil, garlic, cherry tomatoes, onion, corn kernels, shelled edamame, salt, cod fillets, salt

Taken from food52.com/recipes/35544-parmesan-dijon-crusted-cod-on-burst-tomatoes (may not work)