One thing that my husband requested of me was to make more fish. I am not exactly experienced at making fish but with it being low in fat, high in protein, and rich in vitamins B and D, now is a good time for me to hone my fish cooking skills. Armed with fresh lemons from his aunt and uncle's greenhouse and full wedge of parmesan, I tried my hand at making cod.
- 1 lb of freshwater cod
- 2/3 cups of gluten free bread crumbs or gluten free crackers smashed in to crumbs
- 2/3 cup parmesan cheese
- Juice from one, medium-sized lemon
- 1 Tablespoon garlic salt
- 1 Tablespoon of gluten free Italian Seasoning
- Kosher salt and pepper to taste
Preheat the oven to 425 degrees. Thaw and wash cod if it was frozen and pat dry with paper towels.
Comine the breadcrumbs, parmesan cheese, garlic salt, and Italian seasoning in a bowl or on a plate. Cut the lemon in have and squeeze out all of the juice on to a plate. One filet at a time, dip the cod in the lemon juice. Sprinkle on each side your desired amount of salt and pepper. Dredge the cod filet in the bread crumb mix until it is completely coated. Complete these steps for all of your filets. Then, place them in a well-greased baking dish. If you like, sprinkle some extra parmesan cheese on top.
Bake the filets for about 25 minutes or until they are browning on the edges and the fish easily flakes with a fork. Serve with your favorite sides!
Any special New Year's resolutions or healthy recipes for the New Year? Share in the comments section