Gluten-Free:: Crisp Baked Lemon Cod

Gluten-Free Crisp Baked Lemon Cod is one of my favorite gluten free dinners. We eat it at least once a month.  I love serving it with rice or potatoes and spinach!

Course Gluten-Free
Author Martha Stewart Living, April 2010


  • 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 4 oz cod fillets, skinned
  • 4 cups baby spinach 4 cups


  1. Preheat oven to 400 degrees.
  2. Combine rice cereal, oil, parsley, zest, and salt.
  3. Set a wire rack on a rimmed baking sheet.
  4. Press fish in crumb mixture, turning to coat.
  5. Transfer to wire rack.
  6. Bake until golden brown and cooked through, 14 to 16 minutes.
  7. Divide fish and spinach among 4 plates.
  8. Serve with steamed spinach as a side.