The Lighten Up Cookbook by Addie Gundry

Author:Addie Gundry
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2018-04-05T04:00:00+00:00

20-Minute Lemon, Garlic, and Herb Baked Cod

Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 15 minutes

Cod is the fish I tend to cook for friends or family members who claim they don’t like fish. Its flavor is less “fishy” than other species and tends to go over better with a fish-fearful crowd. The addition of sweet, creamy Greek yogurt helps add texture and flavor without unnecessary preservatives.

INGREDIENTS

4 (8-ounce) Alaskan cod fillets

1 cup panko bread crumbs

1 tablespoon olive oil

1/3 cup plain Greek yogurt

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

3 tablespoons grated Parmesan cheese

2 cloves garlic, grated or finely minced

Zest and juice of 1 large lemon

Salt and pepper

Romaine leaves, for serving

DIRECTIONS

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Place the cod fillets on the sheet and set aside.

2. In a small bowl, combine the panko and olive oil and toss well to evenly coat.

3. In another bowl, combine the Greek yogurt, parsley, basil, Parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper. Spoon one-quarter of the yogurt mixture on top of each fillet and then dip each fillet into the panko mixture, coating all sides.

4. Bake until firm, 12 to 15 minutes, depending on the thickness of the fish. Serve over Romaine, with additional lemon if desired.

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