Baked Cod Fillets two ways
Trying not to overeat ….again.
Making fish always makes me feel healthier.
Cod is on sale this week so this is what we eat.
I am making it with two different dressing but the same basics.
Can’t decide which one I like better.
Try both and you decide.
Two large, boneless, skinless, thick cod fillets.
The juice of one lime
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Panko bread crumbs.
1/2 cup Good Seasons salad dressing
1/2 cup Spicy ginger mango dressing
Preheat the oven to 400 degrees
Place parchment paper on a baking pan
Rinse and dry the fish
Slightly oil the parchment paper
Rub the fillets with the lime juice
Place the fish on the parchment paper
Sprinkle with the garlic powder, salt and pepper.
Dust with a light coating of panko bread crumbs
Drizzle each fillet with a different dressing.
I placed sweet red pepper on the Italian cod and jalapeno on the ginger mango cod.
Bake for about 20 minutes
The time varies according to the thickness of the fish so start checking after 15 minutes.
The fish should be flakey but firm.
I served this with lentils, steamed broccoli and a tomato cucumber salad.