This Crunchy Baked Cod is a delicious, classic way to serve fish. Pair with boiled potatoes and a fresh, green salad for a satisfying and healthy (&Scandinavian!) dinner.
Slow Down and Breathe
Well, that month flew by! How is it May already tomorrow?
My first semester of teaching nutrition at Endicott College is coming to a wrap. Overall I would say it has gone quite well. I’m really proud to have conquered my fear of public speaking. Of course, I still have so much to learn about teaching! But isn’t that what keeps it all interesting and stimulating? Learning?
And at the same time that I wrap up teaching nutrition, I wrap up my 200-hour yoga teacher training! Yes, the grand finale is this weekend! Needless to say, it’s been a busy spring, and that’s why I’ve been a little MIA from this blog. But not to worry, I have a lot of great recipes and blog articles coming your way. So stay tuned!
In the meantime, here is a reminder for us all: slow down and breathe. Honestly, if there’s one important concept I’ve learned from yoga and mindfulness training, it’s that. Time goes fast. Slow down. Reconnect with your breath. Notice. Be present. Savor. Breathe.
Actually, I’ve learned many important concepts, but not to worry, I won’t throw them all at you today!
Today I bring you a classic recipe to add to your shopping list. After all, having a simple, nourishing dinner planned out for your evening allows for more calm in your day.Having a nourishing, simple dinner recipe planned allows for more calm in your day. Click To Tweet
Swedish Recipe Adaptions
This is a lovely cod recipe that I adapted many years ago from one of my Swedish cookbooks, “Vår Kok Bok.” I’ve made it many times and it’s always a hit. Next on my list is to make it with a gluten-free topping. Perhaps nuts or another grain? Let me know if you have any suggestions!
- 2 slices whole wheat bread
- 2 teaspoons olive oil
- 1¼ pounds cod filet
- ¾ teaspoon salt
- Juice of ½ lemon
- 1 tablespoon of extra-virgin olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- ½ cup chopped parsley
- ½ cup (about 2 ounces) grated Pecorino Romano cheese
- 2 cups grape or cherry tomatoes, halved (optional)
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse until it becomes the consistency of breadcrumbs.
- Spread oil onto a 9x13 (or similar sized) baking dish. Add cod. Sprinkle cod with salt and then drizzle with the lemon juice.
- Cover with foil and bake for about 10 minutes.
- Meanwhile, melt butter in a cast-iron or nonstick skillet. Add the garlic and cook for another 30 seconds or until fragrant. Mix in the fresh breadcrumbs, the parsley, and the grated cheese.
- Remove fish from oven and spread the breadcrumb mixture onto the cod. Return to the oven and bake for another 5-10 minutes, or until the fish is cooked through. Garnish with sliced grape tomatoes (or these can be cooked with the cod if you prefer) and more fresh parsley.
Note: Be careful not to overcook the fish. Thin fish may cook in as little as 12-15 minutes, while thicker or partially frozen fish may take 20 minutes or even a little more.