Toasted Pinenut-Crusted Fish

• 2 cups pine nuts, toasted
• 6 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup fresh parsley, chopped
• 3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
• 2-1/2 Tbsp. GREY POUPON Country Dijon Mustard
• 2 Tbsp. olive oil
• 2 Tbsp. fresh rosemary, chopped
• 2 Tbsp. lemon zest, grated Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. minced fresh garlic
• to taste salt and pepper
• 24 each cod fillets (3-1/2x3 inches)

1. Place pine nuts in food processor (or in mini food processor for trial recipe).
2. Process, using pulsing action, until finely ground.
3. Add all remaining ingredients except fish.
4. Process just until blended.
5. (Mixture will not be smooth.)
6. Cover and refrigerate until ready to use.
7. Place fish in single layer in lightly oiled full-sheet pan (or in oiled half-sheet pan for trial recipe).
8. Sprinkle lightly with salt and pepper.
9. Spread each with 2 Tbsp.
10. of the pine nut mixture.
11. Bake in 325 degrees F-convection oven 8 to 10 min.
12. or until fish flakes easily with fork and topping is lightly browned.

pine nuts, lemon juice, fresh parsley, poupon, olive oil, fresh rosemary, lemon zest, fresh garlic, salt, cod fillets

Taken from www.kraftrecipes.com/recipes/toasted-pinenut-crusted-fish-107525.aspx (may not work)