Gluten-Free Crisp Baked Lemon Cod is one of my favorite gluten free dinners. We eat it at least once a month. Made with rice chex for the coating it is an ingredient that is always in my stockpile. I love serving it with rice or potatoes and spinach!
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- 2 cups toasted-rice cereal, such as Rice Chex, crushed
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon zest (from 2 lemons)
- ¾ teaspoon coarse salt
- 4 cod fillets (4 ounces each), skinned
- 3 ounces baby spinach (4 cups)
- 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.
Thanks to Whole Living for the recipe and picture!
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