Crunchy Baked Cod
This crunchy baked cod will melt right in your mouth. Traditional breadcrumbs get swapped out for their more nutritious, whole-grain counterparts. The cod works well, but you could use any fresh or frozen thawed white fish.
Ingredients
- 2 slices whole wheat bread (or use about ¾ cup of panko bread crumbs)
- 2 teaspoons olive oil
- 1 ½ pounds cod filet or try haddock
- ¾ teaspoon salt
- ½ lemon, juiced
- 2-3 tablespoons butter
- 1 clove garlic, minced
- ½ cup grated Pecorino Romano cheese or Parmesan
- 2 cups grape or cherry tomatoes, halved (optional)
Instructions
- Preheat oven to 425° Fahrenheit.
- 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 over medium heat. 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.