Roasted Cod With Almond-Thyme Breadcrumbs

• 1 multigrain English muffin, torn into pieces
• 1/4 cup sliced almonds
• 1 teaspoon fresh thyme
• 4 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) fresh skinless cod, haddock, or pollock fillets
• 2 teaspoons canola mayonnaise

1. Preheat oven to 400u0b0.
2. Place muffin pieces, almonds, and thyme in a mini food processor; pulse until coarse crumbs form. Heat oil in a medium skillet over medium heat. Add crumb mixture to pan, and stir to coat with oil; sprinkle with salt and pepper. Cook 3 minutes or until golden, stirring occasionally.
3. While crumbs toast, arrange fish fillets on a parchment paper-lined baking sheet; spread 1/2 teaspoon mayonnaise over each fillet.
4. Divide crumb mixture evenly over tops of fillets, patting lightly. Bake at 400u0b0 for 8 minutes or until fish is done.
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almonds, thyme, olive oil, kosher salt, freshly ground black pepper, fresh skinless cod, canola mayonnaise

Taken from www.myrecipes.com/recipe/roasted-cod-almond-thyme-breadcrumbs (may not work)