Skip to content

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: