Fish is a weekly staple in our house—usually roasted in the oven since it gets so delightfully tender and flaky when roasted at a high temperature for a relatively short time. Cod fillets from the North Atlantic are my favorite and I buy them at the grocery store frozen. I have plenty of ways of seasoning it but this one I tried a few weeks ago was truly something else. Packed with flavor, giving a crisp outside to the fish without any frying—when made this way, it was hard to believe we were eating something healthy, which of course is exactly how I believe healthy eating should be.
Try it and let me know what you think—I love it so much when people tell me how my recipes turned out!
THE BEST SIMPLE BREADED FISH RECIPE
Olive oil spray (or regular olive oil) to grease pan
3/4 c bread crumbs
1/2 c parmesan cheese, grated
1/4 tsp sea salt
1/4 tsp black pepper (fresh cracked if possible)
1 Tbsp dried basil
1 to 1.5 lbs cod fillets
Preheat oven to 375F and grease a glass baking dish with olive oil (I use olive oil spray). In a shallow bowl or pie plate, combine the bread crumbs, parmesan, salt, pepper, and basil. Use a fork to mix and distribute the ingredients. Drag the cod fillets through the crumb mixture, covering it on all sides and pressing gently to help it stick. Place fish pieces in baking dish and press any leftover crumb mixture on top of the fish. Bake for 15 to 20 minutes or until fish flakes easily with a fork.
Serving suggestion: serve with tomato, onion, and avocado salad and spiced peas (recipe below).
This counts as a red container for the 21 Day Fix container system but if you are being precise with your measurements you'd count a blue and part of a yellow with this as well. The serving suggestion is more in the style of a 2B Mindset lunch.
I will say that I wasn't especially happy with how this recipe turned out, but when I post pictures of these peas, people always ask me how I made them, so I will share here in anticipation of that question! In addition, I'd love to hear if you know of a method that would make them turn out crispier!
I cooked the peas in maple syrup and coconut aminos (you could use soy sauce instead)—1 tsp each for 2 cups of peas. It was supposed to produce a candied/glaze type of coating but I think there was too much moisture. I added chili powder and olive oil (also 1 tsp each) at the end. They tasted good but the texture wasn’t what i was expecting based on recipes I consulted!