Crisp Baked Lemon Cod
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Martha Stewart Living, April 2010
- Yield Serves 4
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Ingredients
- 2 cups toasted-rice cereal, such as Rice Chex, crushed
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon zest (from 2 lemons)
- 3/4 teaspoon coarse salt
- 4 cod fillets (4 ounces each), skinned
- 3 ounces baby spinach (4 cups)
Directions
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Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt.
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Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.
Cook's Note
Baking the cod on a wire rack allows the fish to get crisp on all sides.
My family did not enjoy this. One of few MS misses.
Looks wonderful! Are you able to put this on any kind of fish? I know that with certain types of fish some toppings you do to one doesn't work well on another. I'd love to put this on Tilapia, or Orange Roughy, but I don't know if it'd work well.
This was really good. The cereal coating was crunchy and delish. You can see my results here: http://marthaandme.wordpress.com/2010/03/23/crisp-baked-lemon-cod/