Baked It-Cod-Not-Get-Any-Easier

I call this my Baked It-Cod-Not-Get-Any-Easier recipe because it takes no effort at all. Also, other than the fish, I practically have all of the ingredients in the pantry, waiting.

And, let’s face it, who really wants to prepare a hard meal after a long day’s work. We are all tired once we get home, and the last thing we want to do is bake, especially not gourmet fish. But this took just a few minutes to put together and a short time in the oven.

Bottom line, this recipe’s a keeper.

Just buy fresh cod, which is surprisingly affordable, and super healthy.

 

I stumbled across cod in the health food store while out buying food items. On my list was salmon, which I try to always buy wild. However, the supply at the store on this particular day just didn’t look great. The fish looked old and a bit dry. I decided to pass and scanned along the ice until my eyes landed on the fresh cod pieces, which were labeled wild and looked ready for devouring by my family.

Cod has some great health benefits that I’ll share here with you.

It is a wonderful source of omega-3 fatty acids and is therefore a fantastic contribution to your intake of this important cardiovascular protector. It is also the source of other nutrients, like vitamins A, D and E, and can be read about in an article called Cod Fish Oil: Health Benefits, Facts and Research.

This recipe is super easy, as I made it in a jiffy on a Monday after work. My family loved it and I got to snap a photo as I carried it to the table, right before it was cleared right off the plate.

 

 

Recipe follows.


BAKED IT-COD-NOT-GET-ANY-EASIER

Ingredients.

1 1/2- 2 lbs fresh wild cod

extra-virgin olive oil, about 1 tbsp

breadcrumbs, both panko and regular, about 1 1/2 cups together

lemon zest of one lemon

kosher salt, about 1 1/2 tsp

pepper, 1/2 tsp

 

Directions.

Preheat to 400 F.

Line baking pan with parchment paper, then lay cod flat on top. Rub olive oil on the top of the fish evenly, then cover with a mix of the breadcrumbs, garlic powder, fresh lemon zest, salt and pepper. I rub this in with my hands, so that the fish is coated evenly. I then flip the fish over carefully so that as much topping as can be maintained remains on the flipped side and do same to second side. Alternately, you can mix the breadcrumb mixture into a long, flat bowl and dip the fish on the mixture to coat.

Bake for 12 minutes, when the fish will look more opaque and is flakes off when touched with a fork. Let stand for about 5-10 minutes, with aluminum foil on top. Sprinkle a generous amount of fresh lemon on top and serve.

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