Ingredients
1 large egg, beaten (or 1/4 cup egg substitute)
1/2 cup Italian bread crumbs
1/4 cup flour
1 teaspoon seasoned salt
4 cod loins (20 oz), thawed
3 tablespoons butter, divided
1 cup reduced-fat milk
1 packet Béarnaise sauce mix (about 1 oz)
juice of 1/2 lemon
1 lb fresh asparagus spears
1 tablespoon water
1 tablespoon butter
1/2 teaspoon seasoned salt
large zip-top bag
1 1/2 cups malted milk balls (can be frozen for easier crushing)
1 (8-ounce) container frozen nondairy whipped topping, thawed
6 Bakery brownies
1/4 cup chocolate syrup
Description
Cod Sauté With Citrus Béarnaise And Quick Asparagus
Publix Super Markets
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