Wednesday, March 17, 2010

Crisp Baked Lemon Cod

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


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


  • 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


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.

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