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| Gluten-Free:: Crisp Baked Lemon Cod |
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Recipe type: Gluten-Free
Source:
Ingredients
- 2 cups toasted-rice cereal, such as Rice Chex, crushed
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon zest (from 2 lemons)
- 3/4 teaspoon coarse salt
- 4 cod fillets (4 ounces each), skinned
- 3 ounces baby spinach (4 cups)
Instructions
- Preheat oven to 400 degrees.
- Combine rice cereal, oil, parsley, zest, and salt.
- Set a wire rack on a rimmed baking sheet.
- Press fish in crumb mixture, turning to coat.
- Transfer to wire rack.
- Bake until golden brown and cooked through, 14 to 16 minutes.
- Divide fish and spinach among 4 plates.
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Thanks to Whole Living for the recipe and picture!
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{ 2 comments… read them below or add one }
Thanks for posting this recipe. It looks really easy, tasty, and healthy.
Just want you to know that I will be spot lighting this recipe tomorrow on my “Foodie Friday” link.
Thanks for sharing it.
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