Happy mid term voting day! I hope you’re all out there casting your vote..remember every vote counts no matter who you support.
So I figured I’d give you something easy and delicious for today. My son LOVES cod. Me…I’m okay about it. But I have to admit when it comes to fish and chips, cod is the way I go too.
The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking. It is a good source of protein, phosphorus, niacin, and vitamin B-12. You can read more about the health benefits of cod here.
- 1 1⁄2 cups breadcrumbs (plain or panko)
- 1⁄2 cup fresh parsley
- 1 tbsp ginger garlic paste
- 2 tbsp lemon zest
- 3/4 tsp coarse salt
- 1/2 tsp ground pepper
- 4 (6 -8 ounce) cod fish fillets
- olive oil
- Lemon slices
- Preheat oven to 400°F.
- Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
- Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
- Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.