Fried Codfish

 Fish was a staple provision for Thomas Jefferson’s householdboth in Paris and Monticello where it was purchased locally or caught in rivers and ponds. Jefferson discovered fried fish during his time in Paris and frequently served it in Monticello.

6 tablespoons butter, melted
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon dill, chopped
1 cup Panko breadcrumbs

11⁄2 pounds codfish or other white fish fillets, cut into 3-inch strips Lemon wedges

Preheat oven to 475°F.
Whisk the melted butter, mustard, lemon juice, and dill in a bowl. Put the breadcrumbs in a separate bowl. Dip fish, 1 strip at a time, in butter mixture

, then
in crumbs. Turn to coat.
Place the fish about 1-inch apart on a baking sheet lined with parchment paper. Spray with oil and bake until crumbs are golden and fish is opaque in center—about 6 minutes per side. Serve with lemon wedges.

Nutrient Analysis: Calories:
164; Total Fat: 5 g; Saturated
Fat: 3 g; Polyunsaturated
Fat: 0 g; Monounsaturated Fat:
1 g; Cholesterol: 59 mg; Sodium:
95 mg; Carbohydrates: 8 g; Fiber:
0 g; Protein: 21 g
(Analysis is based on the use of one-third
of the butter mix.)