 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Taken from Rachael Ray's 30-minute meals, this is amazingly quick, fresh, and light - can be made with any type of fish fillet. Of course, my usual salad-in-a-bag is a lifesaver here, and fresh broccoli steamed in the microwave or asparagus roasted alongside the fish completes the meal! Ingredients:
1 1/2 cups plain breadcrumbs |
1/2 cup fresh parsley |
2 -3 garlic cloves |
1 lemon, zest of |
3/4 teaspoon coarse salt |
4 (6 -8 ounce) cod fish fillets |
olive oil |
Directions:
1. Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
2. Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
3. Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.
|
|