Crisp Baked Lemon Cod

Tastes better than it looks....I will never be a food stylist! Very healthy with lots of protein.

CRISP BAKED LEMON COD

Recipe Notes

This Martha Stewart recipe uses Rice Chex (or the generic equivalent) to give the fish crunch without a lot of calories. I crushed my Rice Chex in a sandwich-sized plastic baggie. That way, there is no mess.

Nutritional Information

271 calories - 15 g. fat - 19 g. protein - 2 g. fiber

Ingredients

• 2 c. toasted rice cereal (such as Rice Chex), crushed
• 1/4 c. extra-virgin olive oil
• 1/4 c. chopping fresh flat-leaf parsley
• 2 tsp. finely-grated lemon zest (from approximately 2 lemons)
• 1/4 tsp. coarse salt
• 4 cod fillets, skinned

Instructions

1. Preheat oven to 400 degrees.

2. Combine rice cereal, olive oil, parsley, lemon zest, and salt in a small bowl.

3. Set a wire rack on a rimmed baking sheet. Press fish in crumb mixtrue, turning to coat.

4. Transfer to a wire rack. Bake until golden brown and cooked through, approximately 14-16 minutes.